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

(No. 32), Do. à la Hollandaise (No. 66), or any of the sauces described for fillets of beef in the Removes, but of course preparing a smaller quantity; you can also convert the remains of a fillet of beef left from a remove into an entrée, by cutting it into slices and trimming it into oval pieces, not cutting the larded part; lay the pieces in a sauté-pan and just cover them with a good strong gravy, place a sheet of paper over, and put them in a moderate oven till they are quite hot through, take them out and serve with any of the sauces mentioned for fillets of beef in the Removes. No. 643. _Aiguillette de Langue de Bœuf en Papillote._ Boil a salt ox-tongue three hours, and when cold cut ten pieces from the best part, of the shape of a fillet of fowl, and half an inch in thickness, then put two tablespoonfuls of chopped onions in a sauté-pan with one of oil, place the pan over a sharp fire, keeping it stirred with a wooden spoon; when the onions become tender (but not to change colour) pour off all the oil, add a spoonful of chopped mushrooms, one of chopped parsley, and a pint of white sauce (No. 7), moisten with a little white stock, and reduce it till it becomes very thick, then add the pieces of tongue, toss over in the sauce, and leave them to get cold; have cut ten pieces of white paper in the shape of hearts, and large enough to fold a piece of the tongue in each, spread a little of the cold sauce upon the paper, then a slice of the tongue, which cover with more of the sauce, twist up the papers and broil them gradually ten minutes, serve them in the papers dressed in a crown, with a sauce Italienne (No. 30) under them; the tongues of any other animals, whether pickled or not, may be served in this manner, but of course the sauce must be more highly seasoned for the fresh tongue than