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

469 Potatoes, lentils, truffles, 470--474 Omelettes fines herbes, ham, truffles, mushrooms, olives, jardinière, oysters, fillets of soles, muscles, lobsters, sugar, preserves, and rum, 474--477 ENTREMETS, OR SWEETS. Observations on pastry, different sorts of paste, puffpaste, do. with beef suet, do. half puff, confectioner’s paste, almond paste, and gum paste, 478--483 Vol-au-vents of peaches, apricots, greengages, cherries, pears, apples, oranges, and gateau mille-feuille, 484--486 Turban à la crême, wells of fruit, Pthiviers cakes, 487--488 Tourtes, tartelettes, and fanchonettes à la vanille, 489--493 Dauphines, tartelettes, mirlitons, and petits vol-au-vents, 494--495 Gateaux fourrés with preserves, 497--499 Turban de Condé, and apricot cakes, 500 Petites bouchées, eventail with cherries, petits gateaux royals, 501 A flan of puff paste, do. of apples, do. of pears, do. crême pralinée, 502--503 Pâte à choux, petits choux with cream, almond, petits pains crêmière, 504--505 Madeline with port wine, génoise, darioles, 506--507 Biscatelles, cakes à l’Indienne gauffres aux pistaches, Allemande, vanilla, red nougat, 508--510 Small cups of nougat, nougat with apricots, crisp chesnuts amandes croquantes, meringues, 510--512 Turban of meringues, 513 Meringue iced, do. aux pistaches, mushrooms en surprise, 514 Biscuits manqués with almonds, do. with rum, 515 Calf’s foot jelly, and various other jellies, 516--524 Creams, various, 524--528 Bavaroises, various, 529--531 Charlottes, chartreuses, suédoises, bread and croquettes of apples, 532--536 Apples, pears, and apricots with rice, 537--538 Pommes meringués, miroton, fritters of apples, peaches and apricots, 539--542 Croquettes of rice, cream of rice, macaroni, vermicelli, and cream fried, 543 Beignets soufflés, frangipane, 544 Omelette Célestine, pannequets with preserve, 545 REMOVES, SECOND COURSE, 548--574 SOUFFLES, FOR REMOVES, 575--583 APPENDIX, THE SECOND. Aspic, 585 Mayonnaise à la gelée, do. fines herbes, do. ravigote verte, do. ordinaire, do. Provençale, 586--589 Montpellier butter, forcemeat for raised pie, and of liver for do. sponge cake, savoy cake in mould, biscuits, to clarify isinglass, 591--592 Iceing, and chocolate iceing, sugar in grain, and to colour it, 593 Vanilla and lemon sugar, to clarify and boil sugar, sugar thread, 594--596 Iced cream of vanilla, coffee, chocolate, pine apple, lemon, orange, apricot, and strawberry, 597--599 Marmalade of apples, apricot, quince, cherries, strawberries, and raspberries, 600--602 Jelly