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

sauce: put two yolks of eggs in a stewpan with a quarter of a pound of butter, a little pepper and salt, a tablespoonful of vinegar from India pickles, and a little lemon-juice, stir it quickly over the fire with a wooden spoon until beginning to thicken, then add ten tablespoonfuls of bechamel sauce (No. 7) with four of milk, stir over the fire, but do not let it boil, then pass it through a tammie into a clean stewpan, stir it another minute over the fire, sauce over, have two firm green India pickles and half an ounce of lean cooked ham chopped very fine, which sprinkle over and serve very hot. No. 700. _Cotelettes de Mouton à la Westphalienne._ Prepare ten cotelettes as in the last, mixing chopped Westphalia ham with the bread-crumbs instead of the common ham, likewise sprinkling ham over the forcemeat instead of bread-crumbs, place them in the oven as before, and salamander a nice colour, dress in crown as in the last, and have ready the following sauce: pound a quarter of a pound of lean Westphalia cooked ham very fine, add two ounces of butter and pass it through a hair sieve with a wooden spoon, then put a pint of brown sauce (No. 1) in a stewpan with six spoonfuls of consommé (No. 134) and a piece of glaze the size of a walnut; reduce and skim till becoming a good demi-glace, add two tablespoonfuls of tomata sauce, a little sugar, and the butter with the ham, stir over the fire until the butter is melted, sauce over and serve. No. 701. _Cotelettes de Mouton à la Provençale._ Have ready ten cotelettes, season with a little pepper and salt, egg with a paste-brush, and dip them into bread-crumbs, beat lightly with a knife and fry in oil, but very much underdone, lay them on a cloth, and have ready the following: chop six middling-sized onions very fine and put them in a stewpan with two tablespoonfuls of oil, pass them over a moderate fire ten minutes, keeping stirred with a wooden spoon,