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

object in using mashed potatoes is to keep the cotelettes in their places in being carried to table. Why I recommend a thick-bottomed sauté-pan is that the thin ones by the action of the fire frequently rise in the centre, which would cause the cotelettes to burn and completely spoil this delicate entrée. No. 755. _Cotelettes d’Agneau aux pointes d’asperges._ Prepare and dress twelve lamb cotelettes as above, and serve with the garniture aux pointes d’asperges. No. 756. _Cotelettes d’Agneau aux haricots verts._ Prepare and dress the cotelettes as before, and serve with the garniture aux haricots vert. No. 757. _Cotelettes d’Agneau aux racines glacées._ Prepare your cotelettes as above, dress them on a small border of mashed potatoes, then have ready the young vegetables and sauce as directed for grenadins de veau aux racines nouvelles (No. 692), dress the vegetables in pyramid in the centre, sauce round, glaze lightly and serve. In a large dinner where you are obliged to cook your cotelettes some time before serving, put them into a sauté-pan, half cover them with thin glaze, and keep hot till wanted. This remark applies to every description of cotelettes. No. 758. _Cotelettes d’Agneau aux jeunes oignons._ Prepare and dress twelve lamb cotelettes as before; have ready the following sauce: peel fifty spring onions nearly as large as marbles, put half a teaspoonful of sugar into a stewpan, place it over the fire and when melted add two pats of butter and your onions, pass over a slow fire twenty minutes or till tender, tossing them occasionally, then add fifteen spoonfuls of white sauce (No. 7), with eight of white stock and a small bunch of parsley, simmer at the corner of the fire a few minutes, skim well, take out the parsley, make a liaison of one yolk of an egg mixed with two tablespoonfuls of cream, stir in quickly, stir another minute over the fire to thicken, sauce in the middle of the cotelettes, which glaze and serve; should the onions be too much done take them out with a colander spoon, place them in a