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

_Poulet Printanier grillé aux champignons confit._ Prepare and broil a chicken exactly as in the last, put the juice from a small bottle of pickled mushrooms, not too salt, in a stewpan with a spoonful of chopped eschalots; reduce to half, then add twelve spoonfuls of brown sauce (No. 1), season with a little cayenne pepper and sugar, boil till rather thick, add the mushrooms from the bottle, when hot pour the sauce in the dish, dress the fowl over, which glaze and serve. Spring chickens broiled may also be served with sauce piquante (No. 27), poivrade (No. 33), tomate (No. 37), fresh mushrooms (No. 52), or à la maréchal (No. 532). After having used the fillets of fowls or chickens, the legs may be dressed in any of the methods given for legs of poulardes or capons, of course their not being so large, they will not require so long to cook, but there being six instead of four legs, they will require the same quantity of sauce; they may also be served in any of the following ways. No. 824. _Cuisses de Volaille truffés à la Périgord._ Cut off the six legs with as much of the skin as possible attached, giving them a round shape, take out the thigh-bone, and cut off the leg above the knuckle, then stuff the round part with a preparation of truffles, as for poularde à la Marie Stuart (No. 528), showing the truffles under the skin, sew them up, and braise as directed for that article; when done put a thin oval border of mashed potatoes on your dish, and dress the legs upon it, three on each side; place a small paper frill upon each bone, and serve with a purée of truffles (No. 53) in the centre and round; the purée must be rather thin. No. 825. _Cuisses de Volaille à la Dino._ Prepare, stuff, and braise six legs as in the last, also have a fine larded sweetbread (No. 671) which braise with the legs, glaze and salamander of a nice gold colour, then have poached an oval