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

sauce over, glaze your fillets and serve. No. 795. _Filets de Poularde à la Russe._ Prepare a little rice as for a casserole de riz (No. 626), with which form a small pyramid to stand in the centre of your dish, egg over and stand it in the oven to set, then cut a piece off the top, and empty a space large enough to hold a quarter of a pint; at the top of the pyramid there requires a space the size of half-a-crown, after you have emptied it put the top on again, and keep it hot; then fillet two poulardes as above, take off the small fillets, which form into rings by bringing the two ends together, butter a sauté-pan, in which lay the fillets, with the rings, season with a little white pepper, salt, and lemon-juice; place them over the fire, when half done turn them, but keep them quite white, have also previously boiled a Russian tongue, from the thick part cut four pieces the size and shape of the fillets of fowl, but not quite so thick, place the rice in the centre of your dish, and dress the fillet of poulardes and pieces of tongue, (which you have made hot in a little white stock,) alternately round it, put twenty stewed mushrooms in the rice croustade, and have ready the following sauce: put a pint of white sauce (No. 7) in the sauté-pan, with the broth you warmed the tongue in and six spoonfuls of veal stock; boil altogether ten minutes, pass it through a tammie into a stewpan, boil again till it becomes rather thick, then add a little sugar and a gill of cream, sauce over the mushrooms till the croustade is full, then over the fillets, glaze the tongue, place the rings on the top of the pyramid, pour the remainder of the sauce round and serve; the person that carves should be acquainted that the croustade of rice contains mushrooms, that he might carve the croustade and serve with the entree. No. 796. _Filet de Poularde à la Pierre