The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

full, cover and bake three hours, when done sauce as for the pâté d’agneau and serve. You may place a couple of bay-leaves upon the top of each pie previous to covering, it is an improvement to all, especially lamb or veal. No. 622. _Pâté chaud de Volaille._ Line a mould with paste as before, then cut up two chickens into neat pieces, taking off the wings with good fillets, leaving sufficient on the breast, which divide in two pieces, bone the legs, and divide the backs into two, put a quarter of a pound of butter in a stewpan, when it melts add your pieces of chicken, season with a little pepper, salt, and chopped eschalots, add two bay-leaves and place the stewpan twenty minutes over a very slow fire, then pour off the butter and add a pint of white sauce (No. 7), stew ten minutes and pour them on a dish till cold, fill up the pie, placing the pieces of the back at the bottom, then the legs, then breast, finishing at the tops with the wings, have also twenty pieces of cooked ham about the size of five-shilling-pieces, which intersperse with the chicken, put a cover on and bake one hour and a half in a very warm oven, when done cut off the cover and take off as much of the fat as possible, put a pint of white sauce (No. 7) in a stewpan, with four spoonfuls of white stock, when it boils add about forty heads of mushrooms and half a teaspoonful of sugar, boil ten minutes, finish with a liaison of two yolks of eggs mixed with a gill of cream, pour the sauce into the pie, put on the cover and serve. No. 623. _Pâté chaud de Pigeonneaux._ Line a mould with paste as before, then take six young pigeons trussed with their legs inside, cut each pigeon in halves lengthwise, pass them in butter the same as the chickens, proceeding in the same manner, but using brown instead of white sauce, put them on a dish to cool, have