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

but it requires to be rather thickish; add a little sugar, four pats of butter, and a gill of cream; put the pieces of poularde in a deep dish, with thirty button onions, which you have previously peeled and stewed in a little white stock, pass the sauce through a tammie over, and let them remain till quite cold, dress a little salad upon a flanc dish, upon which dress the pieces pyramidically, forming small pyramids here and there with the onions, and placing a small sprig of parsley upon each, garnish with croutons of aspic (No. 1360) cut rather bold. No. 1022. _Chaud froid de Poularde à la Pembroke._ Proceed as above, adding twenty button mushrooms with the onions you have chopped, a good-sized truffle, and a piece of very red tongue, which sprinkle over each piece as you dish them up. No. 1023. _Chaud froid de Poularde en mayonnaise._ Prepare as above, dress in a bordure upon the salad, sauce over with a mayonnaise à la gelée (No. 1361), and place a large truffle, with a cockscomb upon it, at the top. This dish may also be made with the remains of poulardes from a previous dinner, by cutting them in neat pieces and dipping them into a good bechamel sauce (No. 7), well reduced and half cold; when the sauce is set, proceed as before. No. 1024. _Filets de Poulardes à la Nesselrode._ Take the four fillets from two poulardes, as directed (No. 792), lay them in a sauté-pan with plenty of butter, season with a little pepper, salt, and lemon-juice, and sauté them gently over a slow fire; when done place them on a dish, with another dish upon them, till quite cold, then with a thin knife split each fillet into two; have ready a quart of good bechamel sauce (No. 7), add a pint of white stock, in which you have stewed the bones from the poulardes, reduce again to a quart, then stir in a liaison of one yolk of egg, mixed with two tablespoonfuls of cream; stir over the fire half a