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

the tongue and croustade with the atelettes garnished similar to the last; you have previously procured thirty fine cockscombs, thirty button mushrooms, as many small truffles, as many small quenelles (No. 120), and two throat-breads cut in as many slices; when quite cooked have ready a quart of bechamel sauce (No. 7) well reduced with half a pint of aspic, add a gill of whipped cream, and when three parts cold dip the above garniture into it, one piece at a time, and lay them on a dish in the ice, when set rather firm garnish the poulardes very tastefully with them, placing here and there the heart of a young cos lettuce. No. 1018. _Poulets Printanier à la Santa Cruz._ Procure four spring chickens nicely trussed as for boiling, lard the breast of each with cooked tongue and truffles to form a cross, tie them in oiled paper and roast, leave them in the paper till cold; you have also boiled two Russian ox tongues, split each one in halves lengthwise and trim them neatly to give them the shape of small tongues, prepare also a croustade of bread in the form of a pyramid, eight inches in height and three in width at the bottom, place it in the centre of your dish with an atelette upon the top, place a chicken resting upon the breast, tail uppermost, at each side upon a little cold mashed potatoes, and the tongue at the four corners, pour a red sauce mayonnaise (No. 1363) over the chickens but not to cover the cross, glaze the tongues lightly, and garnish round the edges with rolls of chopped aspic. No. 1019. _Poulets Printanier à la Princesse Royale._ Prepare your chickens and tongues as in the last, but do not lard them, dish them the same, make a border of plovers’ eggs round, placing little heads of cos lettuce between, sauce over the chickens with a very white mayonnaise sauce and lightly glaze the tongues. No. 1020. _Poularde à la Guillaume Tell._ Procure a fine poularde, bone it carefully, season the interior with chopped