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

with two tablespoons, and poach them in a little stock, place the fillets over the fire, turning them when half done, but keeping them quite white, (the two small fillets will be done before the others,) be sure and not do them too much, they are done as soon as they feel firm to the touch; then make a small border of mashed potatoes on your dish, dress the fillets half way round and the quenelles the other, making them stand as high as possible, sauce over with a thin purée of cucumbers (No. 105); have ready a handful of green peas nicely boiled, which sprinkle over and serve. No. 807. _Filets de Volaille à la Néva._ Fillet and dress two fowls as above, likewise make the forcemeat and six quenelles with the legs, when the quenelles are partly cold dip them in a basin containing two eggs well beaten, take them out with a fork, and sprinkle some chopped boiled Russian tongue over, place them in an entrée-dish, cover and put them in a hot closet for an hour, cook the fillets as before; make a small border of mashed potatoes on your dish, dress the fillets and quenelles alternately to form a crown, and have ready prepared the following sauce: break up all the bones of the fowls and put into a stewpan with a glass of Madeira wine, an onion in slices, one bay-leaf, two cloves, a little carrot and celery, place it over the fire two minutes, then cover the bones with two quarts of white stock, and let them simmer gently one hour, skim well and pass it through a cloth into another stewpan, add six spoonfuls of good brown sauce (No. 1) and reduce it to a clear demi-glace, then add ten heads of white mushrooms and ten pieces of boiled Russian tongue cut the size of half-crown-pieces, place the garniture in the centre, sauce over and serve; if you cannot obtain the Russian tongue for any of the above purposes, the English pickled tongue may be used instead. No. 808. _Filets de Volaille