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

the yolks of eight hard-boiled eggs (which cut in halves), and twelve slices of boiled streaky bacon, lay a slice of bacon and half a pigeon alternately in the pie, interspersing the hard-boiled yolks here and there, when filled cover and bake two hours in a moderate oven, when done take off the cover and as much fat as possible, then put a pint of brown sauce (No. 1) in a stewpan, with half a pint of good stock and an ounce of glaze, reduce to two thirds, pour into the pie which cover and serve as before. Pâtés chauds may be made of all kinds of birds as pheasants, grouse, partridges, woodcocks, snipes, or larks, by following either of the two last recipes, but they are usually served as entrées, where I intend placing them. No. 624. _Pâté chaud de Lapereau._ Line a mould with paste as before, then procure two or three young rabbits, according to the size, which cut into neat pieces, and place in a stewpan of boiling water for one minute, take them out, pass in butter, and proceed precisely as for pâté chaud de volaille (No. 622). No. 625. _Vol-au-vent._ Vol-au-vents are usually served for entrées, but by cutting one larger and of an oval shape they may be served for flancs with any of the garnitures as directed in the entrées. No. 626. _Casserole de Riz._ Wash in several waters two pounds of the best Carolina rice; when very clean put it into a stewpan, with two quarts of water, half a pound of butter, two large onions, and half an ounce of salt, set on a fire, and when boiling place it to simmer very gently on a slow fire for one hour; when done it must appear quite dry and tender to the finger, take out the onions and mix the rice well with a wooden spoon; if sufficiently done it will clog together, then put it in a mortar and pound it well till it forms but one mass, butter a baking-sheet, lay the rice upon it and you will