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 top, sauce over with a demi-glace de gibier (No. 61) and serve. No. 911. _Bécasses à la Périgord._ Roast three woodcocks nicely before a sharp fire, put a piece of toasted bread under them whilst roasting to catch the trails, when done cut the toast into three pieces, diamond shapes, place them in your dish and place the woodcocks upon them, their tails to meet in the centre of the dish, sauce over as for filets à la Talleyrand (No. 905) and serve. No. 912. _Bécasses à l’essence._ Roast three woodcocks as in the last, dish them the same, and serve with a sauce à l’essence made from some bones or remains of woodcock, as directed (No. 60). No. 913. _Bécasses à la Financière._ Proceed precisely as in the last, but adding ten blanched mushrooms, ten fine dressed cockscombs, ten small quenelles (No. 123) of game, and as many slices of truffles to the sauce. No. 914. _Bécasses à la purée._ Roast three woodcocks as before, having previously roasted one, with which make a purée as directed (No. 59), sauce round and serve. 915. _Snipes or Bécassines._ Snipes may be dressed in any way as directed for the woodcocks, but being much smaller you cut them in halves instead of filleting them, dress round to form a crown, only you require more of them. No. 916. _Plovers._ Plovers, like other game, require to be kept a short time before they are cooked; they are dressed similar to woodcocks, although not quite so recherché; when well dressed they are very delicious. No. 917. _Filets de Pluviers à la Marie Antoinette._ Roast eight plovers well wrapped up in thin slices of bacon, and tied up in paper; when done leave them to get cold in the bacon, then cut out the fillets as for woodcocks, and stick the pilon of the leg at the point of each fillet; let a piece of the bacon remain over each fillet, egg and bread-crumb twice over, and fry them a nice colour in salad oil; chop up the legs, bones, and trimmings of the