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

breasts; chop the trails from the interior very fine and spread them upon six croutons of fried bread in the shape of fillets, place them in the oven three minutes, and salamander lightly; make a game sauce with the bones as directed (No. 60), when you have reduced it to a good consistency, put in the pieces of woodcocks, cover the stewpan, stand it in the bain marie till they are quite hot, then build them up as high as possible on your dish, dress the croutons round, sauce over and serve; truffles or mushrooms may be added to the sauce. No. 909. _Salmi de Bécasses à la Joinville._ Roast two woodcocks underdone, cut them up and proceed exactly as in the last, make ten quenelles de gibier (No. 123), poach them, lay them on a cloth to drain, egg over with a paste-brush, and roll them in chopped ham and truffles, place them in a dish, which put in the hot closet with the cover over for half an hour, then put a border of mashed potatoes upon your dish, dress the quenelles in crown with the woodcocks in the centre and over, as elevated as possible, sauce over with a demi-glace de gibier, dress the croutons round and serve. No. 910. _Entrée de Bécasses à la Comtesse._ Roast your woodcocks in vegetables, separate the breasts from the legs, take off the flesh from the legs and pound it in a mortar with the trails, make a purée as for the filets à la Lucullus, then have ready a croustade of bread two inches high, rather oval, and fluted round, not too large for the dish, make an incision round the top a quarter of an inch from the edge, fry a nice colour, scoop out the top, place it on your dish, pour in the purée; you have kept the breasts hot in a stewpan in the bain marie, dress them over the purée with the points to meet in the centre, place two fine dressed cockscombs warmed in the sauce between each breast, and a quenelle upon