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

rather thick, add a teaspoonful of chopped mushrooms and one of chopped parsley, season rather high, draw it off the fire, put in the yolks of two eggs, mix quickly, stir over the fire another minute to thicken, then put it on a dish until cold; with a knife spread it over the tongues half an inch in thickness, so as to form one mass, egg and bread-crumb over and place it in the oven half an hour, salamander a light brown colour and serve very hot, with the following sauce round: put four spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth, let it boil a few minutes, then add two spoonfuls of cream; boil all together, season and serve. Calf’s tongue may also be dressed as in the last, but instead of being covered in the manner there described, serve it with a sauce matelote (No. 62) in the centre and glaze the tongue lightly. No. 744. _Lambs’ Brains à l’Innocent._ Procure eight or ten lambs’ brains and put them in lukewarm water to disgorge, take off the skins, put the brains in a stewpan with two minced onions, a bunch of parsley, and a little carrot, cover with water, add a glass of vinegar, and a little salt, and boil them ten minutes, then lay them on a cloth and divide each piece in two thin slices, have eight paper cases in which lay the slices of brains, seasoning separately, place a piece of butter on the top of each, with a little chopped parsley, lemon-juice, and a spoonful of white sauce (No. 7); egg and bread-crumb the top, and place them in a hot oven to brown, dress upon the dish in the cases pyramidically and serve. No. 745. _Lambs’ Fry._ Procure two sets of lambs’ fry, which blanch ten minutes in boiling water, drain them on a sieve, and when quite dry egg over with a paste-brush, throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light-brown colour,