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

serve with some sauce aux fines herbes (No. 26) round. No. 652. _Queues de Bœuf à la Marseillaise._ Cook and select ten of the best pieces as above, but instead of surrounding them with a sauce Durcelle spread a purée of onions, as for cotelettes à la Provençale (No. 701), a quarter of an inch in thickness over them, egg and bread-crumb twice each, and just before serving fry in very hot lard; then put a pint of brown sauce in a stewpan, with a quarter of a pint of consommé (No. 134), and a little piece of scraped garlic the size of a pea; reduce and skim till becoming a nice demi-glace, dress in pyramid, and pour the sauce round. No. 653. _To prepare and dress Palates of Beef._ Palates of beef, if properly dressed, are very delicate eating, being of a gelatinous substance, they are much to be recommended; the reason, I believe, they are so seldom used, is the difficulty of giving them a graceful appearance in the dish; to obviate which, I have introduced one or two new receipts; I never expect it will be a fashionable dish, yet I think they are likely to bring them more in vogue. For one entrée take four palates, put them in a large stewpan with lukewarm water for four or five hours to disgorge, then pour off the water, cover again with fresh water and put them on the fire till the palates begin to get hard, take one out and put it in cold water, scrape it with a knife, and if the skin comes off easily, take out the rest, but if not leave them a little longer, scrape them until you have got off all the skin, and nothing but the white, half-transparent substance remains, when done, prepare a white stock (No. 133), in which boil them three or four hours till very tender; try them with a knife, take them up and lay them flat upon a dish, put a little of the stock in the dish with them, then place another dish of