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

pie, cover with forcemeat, forming a dome, finish the pie as directed for pâté de veau, bake two hours and a half in a slow oven, take it out, cut off the lid, lay a sheet of tin upon the meat (made for that purpose), upon which place a seven pounds weight, let remain until cold, then take your pie out of the mould and serve with croutons and chopped aspic (No. 1360) upon the top. No. 1016. _Poulardes à la Mazagran._ Procure two nice poulardes, which roast in vegetables, (with which you have mingled two glasses of sherry,) as for the removes in first course, when done take them up and keep them in the vegetables till quite cold, which will keep them white; you have previously boiled, trussed, and carved a branch of laurel or palm upon a tongue (No. 991), fix an elegant Greek croustade of bread at the head of the dish; you have previously made two quarts of sauce béchamel à la crème (No. 56), very savoury and well reduced; when three parts cold dip the poulardes into it with a fork, take them out quite enveloped with the sauce and put them in the larder till cold, then dress them on your dish their tails to the croustade, their breasts protruding outwards, place the tongue between, the root facing the other end of the dish; you have prepared three atelettes with a crawfish, cockscomb, and truffle upon each, stick one upright in the croustade, and the other two in the root of the tongue, glaze the tongue nicely, and garnish round with bold croutons of aspic (No. 1360) of a very light colour. No. 1017. _Poulardes à la Banquière._ Prepare two poulardes and tongue as in the last; you have reduced a quart of good demi-glace (No. 9), with a pint of sauce tomate (No. 37) and a pint of aspic (No. 1360), keeping it stirred; when about three parts cold dip in the poulardes, place them on your dish and pour the remainder of the sauce over, let get cold, then place on