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

to drain, put them into the sauce; when hot dress the quenelles in the centre; sauce over and serve. No. 887. _Cotelettes de Perdreaux à la Duc de Chartres._ Prepare and dress twelve cotelettes or fillets as before, dress them on a dish and have ready the following sauce: have fifty scoops of turnips the size of small marbles, put them in a stewpan, with an ounce of butter and half a teaspoonful of sugar, pass over the fire five minutes, keeping them moved, then add a pint of demi-glace de gibier (No. 61), place it on the corner of the stove, let simmer, keeping it skimmed till the turnips are done, finish with a little orange-juice, sauce in the centre, glaze the cotelettes and serve. No. 888. _Epigramme de Perdreaux à l’essence de Gibier._ Fillet six young partridges, lard six of the fillets, and braise them as for filets de faisans à la Brabant (No. 867), place the other six in a sauté-pan well buttered, season with a little pepper, salt, and lemon-juice, sauté them gently over a moderate fire, make a thin border of mashed potatoes on your dish, dress the six larded fillets first, then the six plain ones to form a crown; glaze nicely, sauce over with a demi-glace de gibier and serve (see Sauce, No. 61). No. 889. _Epigramme de Perdreaux aux champignons._ Proceed exactly as in the last, merely adding thirty heads of blanched mushrooms to the sauce and a little sugar. No. 890. _Turban des Filets de Perdreaux à la Périgord._ Fillet three young partridges, make likewise half a pound of forcemeat from the legs as directed (No. 123), from which make six quenelles with two tablespoons (No. 831); sauté your fillets as in the last, plain, then poach your quenelles, make a border of mashed potatoes on your dish, and dress the fillets in crown, alternately with the quenelles, put three parts of a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it a third, add four large French truffles chopped very fine, with a little sugar, sauce over