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

sauté au Suprême._ Fillet three fowls as before, making nine fillets from the three, sauté the same, dress them in crown on a border of mashed potatoes, sauce over with a sauce suprême (No. 57) and serve; should you require a larger entrée use four fowls instead of three. No. 809. _Filets de Volatile aux truffes._ Fillet three fowls as before, sauté the same, then have a pint of the sauce suprême (No. 57) in a stewpan, boil the sauce, and when boiling throw in four preserved truffles in slices, add a tablespoonful of thick cream, sauce over and serve. No. 810. _Filets de Volaille aux truffes à la Béchamel._ Proceed with the fillets as before, put fifteen spoonfuls of sauce béchamel (No. 7) in a stewpan, with eight of white stock, reduce till rather thick, then add four truffles in slices, with a little salt and sugar, when again boiling add two tablespoonfuls of good thick cream, sauce over and serve. No. 811. _Filets de Volaille aux champignons._ Prepare the fillets of three fowls as before, sauté and dress them as usual; wash and turn half a pottle of mushrooms, pass the heads in a stewpan with a little butter, salt, lemon-juice, and two tablespoonfuls of water, boil three minutes, then in another stewpan have a pint of the sauce suprême (No. 57), add the mushrooms with their stock, skim well, boil altogether ten minutes, add two tablespoonfuls of good thick cream and a little sugar, sauce over and serve. No. 812. _Filets de Volaille aux champignons à la Béchamel._ Proceed as before with the fillets, and likewise prepare half a pottle of white mushrooms as in the last, but saving the trimmings, which put in another stewpan with half the liquor from the mushrooms and a pint of béchamel sauce (No. 7), reduce till rather thick, then pass it through a tammie into another stewpan, add a little sugar and your mushrooms, previously drained on a cloth, boil altogether two minutes, add half a gill of boiling milk, sauce over and serve. No. 813. _Filets de Poulet à