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

Carving of poultry xxi The Tendon Separator xxiii Fowl--one half with the flesh on, and the other half dissected xxiv Mutton, pork, and lamb cutlets 294 Table of the wealthy 607 Kitchen of the Reform Club 612 Ground plan of ditto 614 Fifteen engravings representing the fitting-up of the kitchen of the wealthy 610 to 629 Ground plan of my kitchen at home 632 The bachelor’s and the cottage kitchen 634 My table at home 635 Saddle-back of mutton 644 A new mutton cutlet 677 Pagodatique entrée dish 714 Dindonneau à la Nelson, Poularde en diadème, Galantine à la volière, Salade de grouse à la Soyer, Mayonnaise de homard, Croustades of bread for the centre of removes, Croustade for filet de bœuf, Croustades for poularde en diadème, Croustades for turkey à la Nelson, Gateau Britannique, Crême Cerito sultane sylphe à la fille de l’orage, Six jelly moulds, and the Atelettes for Flancs, Removes, &c. 720 Portrait of Madame Soyer, Biography at the end of the book. THE GASTRONOMIC REGENERATOR. SAUCES. The first eight sauces are what we term Foundation sauces; but to facilitate and simplify the making of all kinds of made dishes, I have throughout this work principally referred to the Brown Sauce (No. 1), and the White Sauce (No. 7), which are the two sauces I daily and principally use. The others are of course very good, and sometimes necessary; but being more complicated, I would recommend that they be left to culinary artists, who can easily surmount this difficulty. The two above-mentioned sauces require nothing but a little care and attention; if well made, you will have little trouble with the smaller sauces; for the foundation sauces being well made, the smaller ones require little more than the ingredients directed for them, to give them their proper flavour; but if badly made, it would injure the whole dinner. The above-named sauces will keep four or five days in summer, and a week in winter, by adding a quart of light broth, and boiling them up every day in summer, and every other day in winter. The following