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, previously boiling five minutes, put it into another stewpan, with two yolks of eggs, stir quickly over the fire till the yolk sets, then dip in the fillets and proceed as in the last, dress the same and serve with a puree of cucumbers (No. 105), in which you have put three spoonfuls of cream. These entrées should be served immediately or they become soft. Poulardes and capons may also be served in escalopes or blanquettes, as directed for the turkey (Nos. 788 and 789), especially any fillets that may be left neither larded or fried. No. 798. _Blanc de Poularde aux concombres._ Roast a large poularde in vegetables (see No. 417), and when cold cut the breast out carefully, and afterwards into thin slices, make a stock with the bones as directed (No. 6), then peel two cucumbers, which cut into pieces two inches in length, split each piece into four and take out the seeds if any, trim them at the corners and put them into a stewpan, with a spoonful of chopped eschalots and two pats of butter, place them over a slow fire tossing them occasionally; when a little tender pour off the butter and place in the pieces of poularde, then put the stock from the bones in a stewpan, not more than a pint, and reduce it to half, add a pint of white sauce (No. 7) and a little sugar, reduce till it adheres to the back of the spoon, then take it off the fire, and stir in a liaison of two yolks of eggs mixed with half a gill of cream, pass it through a tammie over the pieces of poularde and cucumbers, and stand in the bain marie to get hot, serve plain in a deep entrée dish. This dish is much thought of by great epicures, the eyes are certainly not treated, but the palate is delighted. The same description of entrée may be made the next day from the legs. No. 799. _Cuisses de Poulardes à la Talleyrand de Périgord._ Bone the legs of two