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

half a pint of demi-glace (No. 9) with a little cayenne, sugar, and six spoonfuls of consommé, reduce it till it adheres lightly to the back of the spoon, then add the juice of half a lemon, sauce under and serve. No. 955. _Canetons au jus d’orange._ Roast two ducklings plain, and serve with a sauce au jus d’orange (No. 17) over. No. 956. _Canetons au jus d’eschalotte._ Roast as in the last and serve with a sauce au jus d’eschalotte (No. 16) under. No. 957. _Guinea Fowls._ These birds must be very young, for being naturally very dry, they are not eatable if more than twelve months old; they are generally larded or barded, and served plain roasted, rather well-done, they are trussed like the common fowls, and require nearly three quarters of an hour to roast. No. 958. _Pea Fowls._ These magnificent birds make a noble roast, and when young are very excellent, they are larded, plain roasted, and served with the tail stuck into them, which you have preserved, the head with its feathers being left folded up in paper and tucked under the wing; roast about an hour and a half, take the paper from the head and neck, dress it upon your dish with water-cresses and a border of tulips or roses round, and the gravy separate in a boat. In large families where these volatile demi-gods are plentiful, I would recommend them to have one of the finest peacock’s tails mounted in silver, and made to easily fix upon the dish, by means of a slide, in which the fowl is served, it would look splendid upon table, and remind us of the ancient Roman banquets, where Lucullus, Tiberius, and Horace used to feast and sing their love. No. 959. _Pigeons_ Are trussed as a fowl to roast, and served plain roasted, with a little gravy in the dish, or roasted with a vine-leaf upon the breast, over which you have tied a square piece of bacon, they will take a quarter of an hour to roast, but serve them with the bacon and