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

isinglass (No. 1372) sufficient to set it as a delicate aspic, six spoonfuls of tomata sauce, and a little red currant jelly; having trimmed and dished the fillet, sauce over, when quite cold garnish with a border of plovers’ eggs, and decorate three silver atelettes, by placing a fine dressed cockscomb at the top, a fine truffle beneath, and a plover’s egg, ornamented with truffles at the bottom, stick them in the fillet, one slanting at each end, and the other upright in the centre, it is then ready to serve. No. 988. _Filets de Bœuf farcis à la Dr. Johnson._ Trim a nice small fillet about fifteen inches long, and cut off the thickest part of the thin end, then with a long knife cut a deep incision down the thin side, lengthwise, which fill with a pound of veal forcemeat (No. 120), with which you have mixed some ox-tongue, truffles, and hard-boiled whites of eggs, cut into good-sized fillets, season with a little chopped eschalots, then cover the fillet with leaves of celery as large as you can get them, over which also lay slices of cooked ham, and envelope the whole in thin slices of fat bacon, tie it up with string, then place it in a braising-pan with two calves’ feet, and half cover it with good stock, place it on a slow fire and stew it two hours and a half, or until tender, which try with a trussing-needle, take it up and leave it on a dish to get cold; then pass the stock through a sieve into a stewpan, and place it upon the ice to set, when firm take off all the fat, wash the top with hot water to take off all the grease, then clarify it as directed for aspic (No. 1360), and pass it through a napkin, trim the fillet at each end lightly, leaving the top untouched, when quite cold have ready a long mould and pour a little of the clarified stock into it half an inch in depth, place it on the ice, and when set