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

340--347 Spring chickens, or poulets, 348--351 QUENELLES, OR FORCEMEAT. Composed of-- Quenelles of fowls, 352--354 Boudins, croquettes, and rissolettes, 355--357 Fillets of ducklings, 358--359 ENTREES OF GAME. Hare, or lièvre, 360--362 Rabbits, or lapins, 363--366 Pheasant, or faisan, 367--370 Grouse, 371--373 Partridges, or perdreaux, 374--377 Wild ducks, or canards sauvages, 378--379 Teal, or cercelles, 380--381 Woodcocks, or bécasses, 382--385 Plovers, or pluviers, 386--387 Quails, or cailles, 388--389 Pigeons, 389--390 Larks, or mauviettes, 391--392 ROASTS FOR SECOND COURSE. Turkey, or dinde, 393--397 Capon, pullet, and chicken, 398--399 Goose, or oie, 400 Duckling, or canneton, 400 Woodcocks, or bécasses, 401 Guinea-fowl, or poule d’Inde, 401 Pea-fowl, or paon, 401 Pigeons, 402 Quails, or cailles, 402 Pheasants, or faisans, 403 Grouse, 403 Ptarmigan, 404 Black cocks and gray hens, 405 Partridge, or perdrix, 405 Dun bird, 405 Wild duck, or canard sauvage, 405--406 Teal, or cercelles, 406--407 Plovers, or pluviers, 407 Woodcock, or bécasse, 408 Larks, or mauviettes, 408 Snipes, or bécassines, 409 Hares, or lièvres, 409 Leverets, or levrauts, 409 Rabbits, or lapins, 409 SAVOURY DISHES FOR SECOND COURSE. Composed of-- Boar’s head, ribs and fillets of beef, ox tongue, cold ham, 410--419 Fillet and loin of veal, galantine, and pâtés of veal and ham, cotelettes of veal, and sweetbread, 420--424 Cotelettes, turban, and carbonade of mutton, 425 Balottins and cotelettes of lamb, 426--427 Galantine and pâté of turkey, capon (or poularde), 428--433 Chaud-froid of poularde (or capon), fillets of do., duckling en aspic, salad of fowl, aspic mould, 434--438 Galantine, pâtés, fillet, and chaud-froid of pheasant, 439--440 Galantine and salad of grouse, 441 Galantine and pâtés of partridges, 442--443 Woodcocks and pâtés froid of larks (cold), 444 Lobster salad, mayonnaises of lobster, lobster en aspic au gratin, 445--446 Crabs, oysters en coquilles, salad of fillet of soles, trout and salmon pickled, galantine of eels, 447--449 VEGETABLES FOR SECOND COURSE. Asparagus, sea kale, celery, salsify, cucumbers, and vegetable marrow, 450--454 Jerusalem artichokes, cauliflowers, brocoli, 455--456 Artichokes, peas, French beans, Brussels sprouts, 457--462 Spinach, endive, sorrel, lettuces, 463--465 Windsor beans, white haricot do., 466--467 Tomatas and mushrooms, 468 Carrots, turnips, onions, spring vegetables,