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

hot. No. 661. _Turban de Tête de Veau à la Maître d’Hôtel._ Prepare your calf’s head as in the last, and dress the pieces in crown upon mashed potatoes, have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with eight spoonfuls of good white stock, boil ten minutes, keeping it stirred, add two ounces of maître d’hôtel butter (No. 79), very highly seasoned, let it melt, but do not let the sauce boil after the butter is in, sauce over and serve immediately. No. 662. _Turban de Tête de Veau à la Hollandaise._ Prepare and dish the calf’s head as before, serve with a sauce Hollandaise (No. 66) over it. No. 663. _Turban de Tête de Veau à la Poulette._ Prepare and dish as before, have ready the following sauce: put half a pint of white sauce (No. 7) with a pint of white stock, thirty small button-onions, a bunch of parsley, a sprig of thyme, and one bay-leaf, tied together, into a stewpan, simmer at the corner of the stove nearly an hour, skim and take out the bunch of herbs, then with a colander-spoon take out the onions, which put in a clean stewpan, reduce the sauce till it adheres to the back of the spoon, pass through a tammie over the onions, add twelve nice white blanched mushrooms, set again on the fire, and when nearly boiling, add a liaison of one yolk of egg (mixed with two tablespoonfuls of cream), stir in quickly, place over the fire another minute, keeping it stirred, but do not let it boil, add a little lemon-juice and chopped parsley, sauce over and serve immediately. No. 664. _Turban de Tête de Veau à l’Indienne._ Prepare and dress the head as usual, and serve with a sauce à l’Indienne (No. 45). Great care should be taken in choosing Indian pickles, no sort are of any service in cooking but the green prickly sort, when good they are milder eating, a good flavour, and firm to the touch, but if very hot and soft they are