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

them (when quite cold) upon a thin border of fresh butter, garnish with croutons of aspic, and serve a ragout of turnips (No. 93) cold in the centre. No. 1004. _Turban de Cotelette de Mouton à la Fermière._ Braise, press, and trim the cotelettes as in the last, but instead of a poivrade reduce a good maître d’hôtel sauce (No. 43), to which add half a pint of cream; when nearly cold dip the cotelettes in the sauce, place them on the ice till somewhat firm, dress them in crown as in the last, then prepare a salad with half a beetroot, one cucumber, one lettuce, season with a little oil, vinegar, pepper, salt, chopped tarragon and chervil; mix all well together, dress in pyramid in the centre of your cotelettes, which garnish with shoes of cucumber and serve. No. 1005. _Carbonade de Mouton._ Proceed as directed (No. 577), and when the carbonade is cold cut it in slices, which trim and dress as directed in either of the two foregoing receipts. No. 1006. _Ballottins d’Agneau à la de Bazan._ Take two very white small shoulders of lamb, bone them completely, cut off some of the meat at the thickest part, so as to give only a quarter of an inch in thickness, season the inside with a little mixed spice, pepper, salt, and chopped eschalots, have ready some forcemeat as directed (No. 120), cover the shoulders half an inch in thickness with it, then lay alternately small fillets of cooked tongue, fat bacon, and lamb cut from a loin, season with pepper and salt, cover with the forcemeat, then another layer of the fillets, then forcemeat, fold it over and sew it up, giving it the form of an egg; when both done tie them in napkins and braise in good stock, try when done with a larding-pin, if tender take them out, press all ways alike to keep the shape of eggs, when cold take them out of the napkins, draw out the string and dress the two on one dish in a slanting direction, stick an atelette