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

of egg mixed with two tablespoonfuls of cream, sauce in the centre of the cotelettes, which glaze lightly, and serve. When sprue grass is cheap, dress it thus for cotelettes: you have cut and boiled a bunch very green; drain it upon a sieve, and whilst hot put them into a stewpan, with six pats of butter, a teaspoonful of salt, and the half of one of sugar; place over the fire, stirring round gently until the butter is melted, then dress them in a pyramid in the centre of the cotelettes, pour a thin bechamel sauce round, glaze the cotelettes, and serve. By this simple method you retain the full flavour of the grass. No. 712. _Cotelettes de Mouton aux haricots verts._ Proceed exactly as before, using some French beans cut in diamonds and nicely boiled, instead of the sprue grass, dress the beans in either of the above methods. No. 713. _Cotelettes de Mouton aux petits pois._ Dress and dish your cotelettes as usual, have ready, nicely boiled, a pint of young peas (No. 1075) which put in a stewpan with an ounce of fresh butter, two spoonfuls of white sauce, a bunch of green onions, half a teaspoonful of sugar, and a little salt; keep them moving over the fire by shaking the stewpan till they are quite hot; take out the onions, finish with a liaison of a yolk of egg and two tablespoonfuls of cream, dress the peas in the centre, glaze the cotelettes, and serve. The peas may also be dressed in either of the methods directed in the two last. No. 714. _Cotelettes de Mouton aux chouxfleurs._ Dress the cotelettes as before, have nicely boiled two small cauliflowers, put ten tablespoonfuls of white sauce (No. 7) in a stewpan, with half a teaspoonful of sugar and a little salt; divide each cauliflower into eight pieces, and when the sauce boils add them to it, finish with a liaison of half the yolk of an egg, mixed with three tablespoonfuls of cream, and serve as before. The cauliflower must not be too much done,