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

thicken, and dress in the middle of the dish as high as possible, sauce over with a demi-glace de gibier (No. 61) and serve. No. 905. _Filets de Bécasses à la Talleyrand._ Roast four woodcocks, fillet them, cover each fillet with forcemeat as in the last, poach them the same, have eight croutons of bread the same size as the fillets, and the thickness of a five-shilling-piece, pound the trails from the woodcocks in a mortar, season them lightly, and mix them with the yolk of one egg, spread it upon the croutons (which you have previously fried), give them the shape of a dome, put them ten minutes in the oven, salamander a light colour, make a thin border of mashed potatoes on your dish, dress the fillets half way round, then the croutons, put a pint of game sauce (No. 60) in a stewpan with six spoonfuls of consommé, reduce till it adheres to the back of the spoon, then add six middling-sized truffles chopped very fine with a little sugar, sauce over and serve. No. 906. _Filets de Bécasses à l’Impérial._ Roast five woodcocks, fillet as usual, surround each fillet with the forcemeat, and poach as before, dress them on a small border of mashed potatoes, and place a fine dressed cockscomb warmed in a little stock between each, sauce over with a sauce velouté de gibier (No. 58) and serve. No. 907. _Turban de Bécasses aux champignons._ Roast five woodcocks, cut them in halves, and dress them in crown, breasts upwards, upon a border of mashed potatoes; put a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it, then add forty very fine blanched mushrooms, with two spoonfuls of thin liquor, boil two minutes, then add a little salt, sugar, the juice of half a lemon, and two pats of butter, take it off the fire, shake it round till the butter is melted, sauce over and serve. No. 908. _Salmi de Bécasses._ Roast three woodcocks underdone, and when cold cut them into neat pieces, that is, two wings, two legs, and the