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

put them in a stewpan with a glass of sherry, one minced onion, one bay-leaf, a little thyme, and one clove; boil it two minutes, then add a quart of white stock, reduce it to half, skim off all the fat, and pass it through a tammie into another stewpan, add a pint of white sauce (No. 7), and reduce it till it adheres to the back of the spoon; finish with two tablespoonfuls of good thick cream, and a little sugar, sauce over the quenelles, glaze the tongue, and serve with the remainder of the sauce round and in the centre. No. 832. _Quenelles de Volaille à l’Ecarlate._ Proceed precisely as above, using plain ox-tongue instead of the Russian. No. 833. _Quenelles de Volaille aux concombres._ Make eight quenelles as before, then procure a fine hothouse cucumber, from which cut and trim eight pieces the size of your quenelles, put them in a stewpan with a pat of butter and a little sugar, pass them over a slow fire ten minutes, then add six spoonfuls of white broth, and let them simmer very gently till quite done, but not too much so, or it would be impossible to dress them; then poach the quenelles and lay them on a cloth to drain with the cucumber, have ready a border of mashed potatoes on your dish, cut a little piece off the bottom of each quenelle, and dress them alternately with the cucumber in crown; have ready the following sauce: add half a pint of white sauce (No. 7) to the stock the cucumber was dressed in, reduce it till it adheres to the spoon, add a tablespoonful of cream, sauce over, and serve. No. 834. _Quenelles de Volaille en demi deuil._ Make twelve quenelles as before, poach them and lay them on a cloth, have ready chopped two or three very black truffles, dip six of the quenelles in some egg well-beaten, roll them in the chopped truffles, place them in a dish, cover them up and stand them in the hot closet an hour; place the other six