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

to the onions, pour off as much oil as possible, add a pint of white sauce (No. 7), and half the quantity of white stock, let simmer until it becomes rather thick, then take out the legs, which dress flat on your dish; season the sauce a little more if required, add the yolks of two eggs, stir them in quickly, sauce over, sprinkle bread-crumbs upon them, place a small piece of butter on each leg, place them in the oven a quarter of an hour, salamander a light brown and serve. No. 805. _Entrees of Spring Chickens, Pullets, Fowls, etc._ The number of entrées which may be made of this kind of poultry is immense, but to abbreviate and avoid repetition I have classified the three sorts together, so that the following entrées may be made from either of the three sorts, but for many entrées the spring chickens are preferable; the pullets are generally most used, especially for fillets, for if the fillets are very small the least neglect would make them very dry and uneatable, two large fillets are again awkward, however tender, there being too much for one and not enough for two; but I have made this observation merely to state that the same entrées may be made from either where you happen to have them in the house. No. 806. _Filets de Volaille à la Sévigné._ Take two nice plump pullets, fillet them as directed for the poularde (No. 792), detach the filet mignon, or small fillet, from each, lay the fillets on a board, dip your cotelette-bat in water, beat one of the small fillets flat, then another and lay on the top of it, thus making two large fillets of the four small, then with a thin knife detach the skin from the large ones, melt two ounces of butter in a sauté-pan, lay in the fillets, which season lightly with white pepper, salt, and juice of a lemon; stand it by till ready, then make some forcemeat with the legs as directed (No. 122), from which make six flat long quenelles