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

blade of mace; put the cover on the stewpan and place it in a moderate oven for an hour, try with a larding-needle, and if tender they are done; lay them on a cloth to drain, make three croutons of bread each in the shape of a cockscomb, but a great deal thicker and larger, put three of the teal at the bottom of the dish, and stand a crouton (nicely fried) between each to form six points, place the remaining teal upon the top, and have ready the following sauce: strain the stock the teal was cooked in through a cloth into another stewpan, skim off all the fat, add half a pint of white sauce (No. 7), reduce it till it adheres to the back of the spoon, add a little cream sauce over and serve. No. 902. _Sarcelles à la macédoine de légumes._ Roast four teal in vegetables, cut them in halves, dress in crown on a border of mashed potatoes, and serve with a white sauce macédoine de légumes (No. 98) in the centre. No. 903. _Sarcelles à la purée de champignons._ Proceed as in the last, but serve with a purée of mushrooms (No. 54) in the centre. No. 904. _Filets de Bécasses à la Lucullus._ Roast six woodcocks underdone, take the fillets out carefully, have ready half a pound of very white forcemeat of chicken (No. 122), cover each fillet all over about the eighth of an inch in thickness, egg them over when done and place them in a buttered sauté-pan, cover them with white stock, and simmer ten minutes, drain them on a cloth and dress in crown upon a small border of toasted bread; you have previously pounded all the flesh from the legs with the trail in a mortar, pass through a sieve, and put it in a stewpan with ten spoonfuls of game sauce (No. 60) made from the bones, boil until thick, keeping it stirred, then take it off the fire and stir in the yolks of two eggs very quickly, stir another minute over the fire to