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

Fermière._ Fillet a turkey as before, and cut each escalope into an oval shape, season with a little salt and pepper, egg and bread-crumb, fry a light brown colour in clarified butter, dress them on a border of mashed potatoes in crown, with a large dressed cockscomb (No. 128) between each, sauce in the middle and round as for estomac de dinde (No. 787), and serve very hot. No. 790. _Emincée de Dinde à l’Italienne_ Is made with the remains of a turkey from a previous dinner, cut large slices from the breast-part, as much as you may require, and put them into a stewpan with six gherkins cut in long slices, have ready a pint of good sauce Italienne (No. 31), and when boiling pour it over; warm them gently, but do not let them boil, and serve in a dish with very small croquettes de pommes de terre (No. 131) round. No. 791. _Blanquette de Dinde au Jambon._ Cut up the remains of a turkey as above, and put it in a stewpan, with a quarter of a pound of lean ham (cooked) also in slices, in another stewpan, have a pint of white sauce (No. 7) and half a pint of white stock, which boil with a few trimmings of mushrooms, then pass it through a tammie over the slices of turkey, place it on the fire, let simmer a few minutes, season with a little sugar and salt, add the juice of half a lemon, and finish with a liaison of two yolks of eggs, mixed with three tablespoonfuls of cream, serve plain in your dish, or in a vol-au-vent or casserole of rice (No. 626). Croquettes, rissolettes, and boudins are made with the remains of turkey, in the same manner as described for fowls (No. 840). No. 792. _Filets de Poulardes à l’Ambassadrice._ Poulardes being smaller than capons, are better adapted for entrées, but both are dressed in the same manner. Have previously roasted in vegetables and quite white two small poulardes; when cold, with a sharp knife cut out the fillets, which again cut