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

thyme, and bay-leaf, lay the fillets over, add about a pint of stock, stand it over the fire five minutes, then put it in the oven; when done they will be quite tender, glaze and salamander a nice colour, place them on a clean cloth to drain, and cut each fillet in halves, dress upon a border of mashed potatoes in crown, have ready some very white stewed choucroute (No. 116), which dress in pyramid in the centre, put twelve spoonfuls of brown sauce in a stewpan with four of consommé, a small piece of glaze, and a little powdered sugar, reduce till rather thick, sauce round and serve. Your choucroute must be very white. Fillets of pork may also be served with dressed spinach (No. 106), ditto endive (No. 119), sauce tomata (No. 37), Robert (No. 28), or Indienne (No. 45). No. 774. _Escalopes de Porc à la Lyonnaise_. Procure four fillets from the loin as in the last, but do not lard them, cut them into pieces the size and shape of a fillet of fowl, egg, bread-crumb, and fry in clarified butter, dress in crown on your dish, sauce over with a brown Soubise (No. 48), sprinkle bread-crumbs over, salamander and serve. Escalopes may also be served with any of the sauces as served with the cotelettes. No. 775. _Langue de Porc demi salé._ Have three fillets of pork larded, and braise as (No. 773), and cut each fillet in halves to make six pieces, boil also three small pigs’ tongues, split each one in half, skin and trim nicely, make a border of mashed potatoes on your dish, upon which dress the fillets and tongues alternately in crown, glaze lightly and serve with a sauce tomate (No. 37). Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but they are not such delicate eating. DOE VENISON, OR CHEVREUIL. The flesh of the doe or roebuck is a kind of black meat, and possesses a wild gamey taste; it is seldom used without being pickled in a marinade, and is sent to the