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

Marquise._ Cook and dress eight or ten lambs’ ears, as above, on a border of forcemeat, only turning the ears half reverse way, they will then form a crown; place a plover’s egg peeled and warmed in stock in the hollow of each ear, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan with eight tablespoonfuls of white stock or milk, reduce one-third, then in another stewpan have ten cockscombs nicely dressed and ten button mushrooms, pass the sauce through a tammie upon them, place over the fire, add a gill of cream and the juice of half a lemon, season with a little pepper, salt, and sugar; when hot put the garniture in the centre of the dish, sauce over and serve. No. 738. _Oreilles d’Agneau à la Ravigote._ Cook and dress ten ears precisely as in the last, omitting the eggs, put half a pint of white sauce (No. 7) in a stewpan with half the quantity of white stock, and let it reduce one third; then have ready two ounces of butter, with which you have mixed a teaspoonful of chopped tarragon, one of chopped chervil, one of chopped parsley, and two of tarragon vinegar; season with a little pepper and salt, mix it with the sauce, stir over the fire till hot, but do not let it boil, sauce over and serve. No. 739. _Oreilles d’Agneau à la Maître d’Hôtel._ Proceed exactly as above, only using two ounces of maître d’hôtel butter (No. 79) instead of the butter there described. No. 740. _Oreilles d’Agneau en marinade._ When cooked cut each ear in halves, lengthwise, and proceed exactly as for the pieds d’agneau (No. 734). No. 741. _Oreilles d’Agneau farcis._ Have eight ears cooked as before, dry them well with a cloth, then put half a pound of veal forcemeat (No. 120) in a basin, with a teaspoonful of chopped eschalots and one of chopped mushrooms, mixed with the yolk of one egg; put a spoonful of the forcemeat in the hollow of each ear, egg and bread-crumb them