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

minute, then pass it through a tammie; dip each fillet in the sauce, and lay them, when perfectly enveloped, upon a dish till cold; you have previously soaked and boiled two Russian pickled tongues; when cold cut eight pieces from them the size of the fillets, which glaze lightly; dress a border of eggs (hard boiled) upon a flanc dish, which tastefully ornament with small fillets of anchovies upon the top of each piece of egg, and rings of beetroot around, surround it with croutons of aspic, fill the centre with some salad nicely seasoned, dress the fillets and tongue alternately upon the top in crown, and sauce mayonnaise (No. 1361) in the centre. No. 1025. _Filets de Poulardes à la Ravigote._ Fillet three poulardes and dress them as in the last, but add two ounces of ravigote butter (No. 80) with the sauce you dip them in, dish them the same but omit the tongue, and sauce with a green mayonnaise (No. 1363). No. 1026. _Petits Canetons en aspic._ After having used the fillets for either of the preceding dishes, take off the legs with as much of the skin as possible, bone and spread them out before you, have ready some forcemeat (No. 120), to which add two chopped truffles, put a good tablespoonful upon each leg, then sew them round with packthread; when done place them in a stewpan, with two onions sliced, a little lean ham, a sprig of thyme, parsley, and bay-leaf, add rather more than a pint of stock, and stew them very gently one hour over a slow fire; when done place them in a dish with their stock, place another dish upon them and press very lightly; you have saved and half stewed the bones from the legs, with which you may easily form the heads and neck, stick them into the thicker end of the birds, form the wings and tails with the claws and tails of crawfish, in imitation of little ducklings, dress them to form a cross upon a round dish, and garnish with aspic chopped and in croutons;