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

577), and when cold cut it in slices rather more than half an inch in thickness, reduce the stock the carbonade was boiled in to a thin glaze, put the slices in a sauté-pan and pour it over them, place them over a slow fire till quite hot, dress them in crown on a border of mashed potatoes, and serve with any of the sauces named for cotelettes. No. 725. _Poitrine de Mouton sauce piquante._ Braise and press a breast of mutton as directed (No. 487), and when cold cut ten pieces out of it in the shape of cotelettes, one third fat and two thirds lean, but not too large, egg, bread-crumb, and broil as for cotelettes panées grillées (No. 721), dress in crown on a border of mashed potatoes, glaze and serve with sauce piquante (No. 27) in the centre. They may also be served with sauce Soubise (No. 47), poivrade (No. 32), jus d’échalotte (No. 16), or fines herbes (No. 26). No. 726. _Rognons de Mouton à la brochette._ Mutton kidneys dressed in this manner are usually served for breakfast or luncheon, but they may be served as an entrée for dinner. Procure nine fresh kidneys, cut them open and run silver or wooden skewers through to keep them open, season well, egg over with a paste-brush, and dip them into a dish of bread-crumbs, broil over a moderate fire, about ten minutes will be sufficient; when done dress them on your dish in pyramid, place a piece of maître d’hôtel butter (No. 79) in each, half the size of a walnut, place them in the oven two minutes, glaze lightly and serve very hot. No. 727. _Rognons à la Tartare._ Broil nine kidneys as above, and serve with a good sauce à la tartare (No. 38) under them. No. 728. _Rognons de Mouton à la Vénitienne._ Cut ten fresh kidneys in halves the long way, take off the skins and cut out the roots, or they would shrink in cooking; put two ounces of butter in a sauté-pan, with a spoonful of chopped eschalots, place the