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

piece of forcemeat (No. 120), an inch and a half high, three inches long, and two inches broad, place the sweetbread on the top, and dress the legs round, three upon each side, place a fine cockscomb between each leg to hide the forcemeat, fix them there by running little pegs made of stiff paste through them, sauce over the legs with a sauce à l’Italienne (No. 31), glaze the sweetbread, and serve very hot. No. 826. _Cuisses de Volaille braisé aux concombres._ Prepare and bone six legs as above, season them with a little pepper, salt, and very finely-chopped eschalots, then have ready half a pound of forcemeat of fowl, with which stuff them, sew them round and braise as before; when done dress them on your dish as described for cuisses de volaille truffés à la Périgord (No. 824), sauce in the middle and round with a garniture and sauce aux concombres (No. 103), and serve. No. 827. _Cuisses de Volaille braisé aux pois._ Prepare, bone, stuff, and braise as the last, dress the same, and serve with stewed peas round and in the centre. For stewed peas (see No. 1077.) The legs braised as above may also be served with a sauce Palestine (No. 87) or à la jardiniere (No. 100.) No. 828. _Cuisses de Volaille en fricassée à l’Ancienne_ See (No. 819) and proceed exactly the same; dress them on the dish, and serve as above. No. 829. _Cuisses de Volaille à la Marengo._ Cut off the legs neatly as before, taking out the thigh-bone, and proceed as directed for petits poussins à la Marengo (see Flancs, No. 596), dress them pyramidically, sauce over, and serve. The whole of a fowl may be dressed in this manner by cutting it up as directed for poulet printanier (No. 820), and proceeding as described where above directed. No. 830. _Poulet à la Provençale._ Cut up a large fowl or a small poularde into eight pieces, that is, the two legs, the two wings, with a piece of the fillet attached, two pieces of breast and two pieces of