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

of fillets of chickens, lay each piece upon the table, season with pepper, salt, and a little chopped eschalots, cut two very thin slices of fat bacon to each escalope of beef, trim the bacon to the same size and shape, egg over the escalopes of beef, and stick a piece of the bacon upon each side of them, then egg all over and throw them into a dish of bread-crumbs mixed with chopped lean cooked ham; take them out, beat lightly with your knife, put a little oil in a sauté-pan, place it over a moderate fire, when quite hot put in your escalopes, fry a nice colour, and dress in crown upon a thin border of mashed potatoes, glaze nicely; sauce over with a sauce reforme (No. 35), and serve. No. 637. _Escalopes de Filet de Bœuf à la Gotha._ Cut twelve escalopes of beef as described in the last, scrape a quarter of a pound of fat bacon, melt it in a stewpan, and pass it through a sieve into a well-tinned sauté-pan, then lay in your escalopes, season them with a tablespoonful of chopped eschalots, and a little pepper and salt, pass them over the fire five minutes, and leave them to get cold in the sauté-pan; you have procured half a pound of pork sausage-meat, which place in a mortar, add to it three tablespoonfuls of white sauce (No. 7), a little chopped parsley, also a little thyme, and one bay-leaf, chopped very fine, pound all well together and mix it with one egg; you have also procured a pig’s caul, cut it in twelve square pieces, each the size of a small hand, lay a little of the sausage-meat in the centre a quarter of an inch in thickness, upon which lay one of the escalopes, with the bacon and seasoning which is attached, cover with a little more of the sausage-meat and wrap them up in the caul, keeping the same shape as the pieces of beef and as flat as you can, proceed in like manner till they are all finished; put