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

the vegetables are quite done, skim it well, dress the vegetables in the centre, glaze the fillets and serve. No. 884. _Filets de Perdreaux à la Florentine._ Roast six partridges and fillet them as in the last, warm and dress them precisely the same, then have a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it a third, then add twelve blanched mushrooms, twelve dressed cockscombs, and twelve very small French preserved truffles; add a little sugar, place the garniture in the centre, sauce over and serve. No. 885. _Cotelettes de Perdreaux à la Bacchante._ Procure six young partridges, fillet them, take a rib-bone and stick in the small end of each fillet, beat them lightly with a thin knife, take off the skin, season with a little pepper and salt, egg, bread-crumb, and fry of a light brown colour in salad oil, but not too much done, dress them in crown on a small border of mashed potatoes, have ready a pint of the sauce velouté de gibier (No. 58), which you have made from the legs and bones of the birds, which put in a stewpan, with a pint of white stock (No. 138), reduce, and when it adheres to the back of the spoon add fifty Smyrna raisins previously soaked in hot water two hours, and the juice of ten large Portugal grapes, sauce in the centre, glaze the cotelettes and serve. I have served this curious entrée with English grapes whole in it, and very good it is, being refreshing to the palate, but a person requires to be used to them before they can appreciate. No. 886. _Cotelettes de Perdreaux à la Douarière._ Prepare twelve cotelettes as above, fry them in oil and dress them the same on your dish; have a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it one third, have forty small quenelles made from forcemeat from the legs, (see No. 123), the quenelles must be made with very small egg-spoons, as directed for the quenelles (No. 120); when poached lay them on a cloth