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

casserole; have ready twelve plovers’ eggs, peel off the shells, warm them in broth, and place them round on the mince points upwards at equal distances, apart; have previously boiled some nice asparagus, cut off the heads about an inch and a half in length, and stand a bunch of five or six heads between each plover’s egg, making them stand a little above the eggs; have also twelve very fine cockscombs ready cooked (see No. 128), which dress in the middle, put fifteen tablespoonfuls of white sauce in a stewpan, and when boiling add two pats of butter and a little lemon-juice, finish with a liaison of one yolk of egg, pour over the cockscombs and serve. No. 634. _Casserole de Riz à la Chevalière._ Prepare a casserole as before, prepare two chickens as directed in the entrée à la chevalière (No. 818); fill your casserole, by placing the pieces of back at the bottom, then the legs and pinions, pour the sauce and garniture over, dress the four larded fillets to meet in a point, and finish by placing a small white head of cauliflower, nicely boiled, on the top, in the centre of the fillets, and serve. When you serve a dinner where four entrées and two flancs are required, it is the object of the host to see his table well garnished; and no hors-d’œuvres being served, you may make flancs of them, although, I must repeat, flancs ought to be composed of one solid piece, or, at any rate, not more than two or three pieces, but circumstances may require a deviation from this rule; I have therefore given a list of those hors-d’œuvres which may be used for flancs, by adding to the number required for a dish, and making them rather larger; the croustades de beurre and timbales must be dressed in a circle on a border of mashed potatoes, and the petits vol-au-vents in pyramid on a napkin. I will here give but the list; for directions you must refer to the chapter devoted to Hors-d’œuvres Croustade de beurre aux huîtres. Do.