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

then add half a tablespoonful of flour (mix well), half a pint of white sauce (No. 7), and four tablespoonfuls of good stock, boil altogether a quarter of an hour or till the onions are quite tender, season with a little pepper, salt, and nearly a teaspoonful of powdered sugar, draw the stewpan off the fire and stir in the yolks of two eggs, place over the fire another minute, pour it out on a dish to get cold, place a piece the size of a large walnut upon each cotelette, spread it over with a knife, leaving it thickest in the middle; egg them with a paste-brush, sprinkle bread-crumbs over, drop a little oil on each, put them in the same sauté-pan, place in the oven ten minutes, salamander a light brown, and dress them on your dish as before; have ready the following sauce: put nearly a pint of brown sauce (No. 1) in a stewpan with a piece of glaze the size of a walnut, and eight spoonfuls of consommé (No. 134); reduce and skim well till it adheres to the back of the spoon, add a little scraped garlic the size of a couple of peas, sauce over and serve; more garlic may be added if approved of. No. 702. _Cotelettes de Mouton à la Bohémienne._ Have twelve good cotelettes well-trimmed, lay them in a basin and pour a quart of good marinade hot over them (see filet de bœuf à la Bohémienne, No. 426), let them remain four or five days, turning them occasionally; when wanted take them out, dry on a cloth, dip in flour and broil them quickly over a sharp fire, dress in crown like the cotelettes reform, and have ready the following sauce: a gill of the marinade in a stewpan, with two spoonfuls of tomata sauce (No. 37), six of brown sauce, and a piece of glaze the size of a walnut, reduce till it becomes half glaze again, then add a spoonful of red-currant jelly, three anchovies well washed, and cut into small diamond-shaped pieces, also twenty pieces of