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

a purée de concombres (No. 105) made brown instead of white, and serve, glazing the cotelettes lightly. No. 930. _Cotelettes des Pigeonneaux à la Financière._ Proceed as in the last, only serving with a ragout à la financière (No. 50) instead of the purée. No. 931. _Cotelettes des Pigeonneaux aux pois verts._ Proceed as before, and serve with a pint of green peas, prepared as for cotelettes de mouton aux pois (No. 713). They may also be served with a sauce aux truffes (No. 51), Italienne (No. 30), jardinière (No. 100), or sauce piquante (No. 27). No. 932. _Cotelettes des Pigeonneaux à la Suliman._ Prepare the cotelettes as usual, season them well with chopped parsley, do. eschalots, and a little pepper and salt; procure a pig’s caul, cut into twelve pieces, in each of which fold a cotelette, place them in a sauté-pan, and fry them in oil a nice colour, but rather underdone; dress on a border of plain boiled rice, which you have made hot and seasoned with a little salt and pepper, and moistened with a piece of butter; serve very hot with a sauce à l’Indienne (No. 45) in the centre. No. 933. _Turban of Larks à la Parisienne._ Larks when in good order and fat are excellent for entrées. Bone eighteen fine ones with a penknife, lay a little forcemeat of game (No. 123), in the interior of each, with a few fillets of truffles, sew them with packthread, giving them their first shape as near as possible; cover the bottom of a stewpan with thin slices of fat bacon, then lay in the larks, which again cover with sheets of fat bacon; add a few vegetables of each sort in slices, with a bunch of parsley, two glasses of Madeira wine, and half a pint of consommé; cover the stewpan, and place it in a moderate oven; when the birds feel tender they are done; take them out, and lay them on a dish; lay another dish over, and press them lightly till cold; pass the stock they were cooked in through a cloth