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

through a tammie over the garniture, boil all together one minute, add a quarter of a teaspoonful of sugar, and pour the sauce in the middle of the dish, building the garniture in a dome, and placing the remaining cockscombs on the top, glaze the sweetbreads lightly and serve. No. 748. _Ris d’Agneau aux concombres._ Lard, cook, and dress ten sweetbreads as before, and serve a sauce aux concombres (No. 103) in the centre; they may also be served with a sauce à la jardinière (No. 100), pointes d’asperges (No. 101), sauce tomate (No. 37), &c. No. 749. _Ris d’Agneau à la Madone._ Blanch ten nice sweetbreads, trim them well, cut a deep incision in the centre of each, in which stick a very fine cockscomb (No. 128); surround each sweetbread with a slice of fat bacon, place them in a stewpan and braise as before, but they must be kept quite white, braise half an hour, take off the bacon and dress them upon a border of forcemeat as the last, the cockscombs will be quite firm, then have ready the following sauce: peel and mince the half of a very small cucumber and put it in a stewpan with a chopped eschalot and a pat of butter, let them go gently over the fire, stirring occasionally, until it has become quite a purée, add a quarter of a pound of the flesh of a cooked fowl well pounded in a mortar, season with a little salt and pepper, boil all together five minutes, rub it through a tammie, put into a clean stewpan, and when boiling finish with a tablespoonful of whipped cream, sauce over and serve. The sauce must not be too thick. For atelettes de ris d’agneau, see atelettes de ris de veau (No. 682), and proceed in the same manner. No. 750. _Epigramme d’Agneau aux haricots verts._ Procure the ribs of a lamb, saw off the breast as large as possible, leaving the bones of the neck long enough to cut cotelettes, braise and press as directed for breast of mutton (No. 487); the day