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

have some bacon cut very fine, and with it lard a circle very neatly (forming rays), upon the top of each, braise them as directed (No. 793), have also ready a pyramid of forcemeat as in the last, when the legs are done prick a hole in the centre of the larded circle, in which place a piece of truffle to resemble a clove but six times the size of one, prepare four little silver atelettes or skewers with a dressed cockscomb upon each, dish the legs precisely as in the last, and serve with a purée of mushrooms (No. 54) round. This may also be simplified by serving the legs plain in the dish with the puree under. No. 801. _Cuisses de Poulardes à l’Ecaillère._ Bone and season four legs as above, have ready a quarter of a pound of forcemeat (No. 120), with which mix ten well blanched oysters cut in quarters, and the yolk of an egg, stuff the legs, sew them with packthread, and braise them as before; prepare also a pyramid of forcemeat as before, have four little atelettes and place a craw-fish (No. 380) upon each, dress the legs with the atelettes as before, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with six spoonfuls of oyster liquor; reduce it to a proper thickness, add half a gill of cream, mix well, and pass it through a tammie into another stewpan, into which put two dozen blanched oysters, season with a little cayenne pepper; warm altogether, sauce over and serve. No. 802. _Cuisses de Poulardes farcis aux petits légumes._ Bone and season four legs as before, stuff them with a quarter of a pound of forcemeat (No. 120), and braise them as before, make a pyramid of mashed potatoes in the centre of your dish and dress a leg on each side; you have previously turned twenty young carrots and twenty young turnips in the shape of small pears, and stewed with sufficient stock to cover them, in which you put half a teaspoonful of