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

in some fresh stock in a stewpan and keep hot in the bain-marie, have ready a border of mashed potatoes on your dish, cut a piece off the bottom of each of the quenelles, dress the six black ones on one side and the white ones on the other to form a crown, put ten spoonfuls of milk in a stewpan, boil it, and add a pint of white sauce (No 7); reduce till it adheres to the back of the spoon, then add two pats of butter and the juice of a lemon, sauce over the white quenelles; you will probably have a few chopped truffles left, which sprinkle over, and serve the remainder of the sauce in the centre. No. 835. _Quenelles de Volaille à la York Minster._ Make and poach twelve quenelles as before, dip them in egg, and then roll them in some finely chopped cooked lean York ham, place them on a dish, cover and put them in the hot closet to dry; make a border of mashed potatoes on your dish, and dress one red and one white quenelle alternately, put twelve good spoonfuls of white sauce (No. 7) in a stewpan, with ten of boiled milk and a little sugar, let reduce till it adheres to the spoon, add about forty strips of the cooked ham cut the size of julienne-roots, sauce over and serve; finish the sauce with a little cream. No. 836. _Quenelles de Volaille à la Pair de France._ Make eight quenelles as before, and when laying in the sauté-pan make a long incision in each, in which put a very white middle-sized dressed cockscomb, cover them with white stock, and poach very gently for a quarter of an hour; have also poached a solid piece of forcemeat four inches in diameter and two and a half in height, with a long round cutter cut four holes near the centre, large enough to stand in four plovers’ eggs, which peel and warm in a little stock, and between the four on the top place a fifth; cut a small piece