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

till rather thick, then rub it through a tammie, pour into a stewpan, place over the fire, and stir until boiling, then add a liaison of two yolks of eggs mixed with half a gill of whipped cream, stir in quickly but do not let it boil afterwards, place it by in a basin, and when half cold dip each fillet in with a fork, let it be quite enveloped and place them by till quite cold; you have prepared a border of forcemeat as directed for ris de veau à la turque (No. 673), place it on your dish and dress the fillets in crown upon it, have ready turned and blanched a pottle of good white button mushrooms, mix them with the remainder of the sauce, whip half a pint of aspic (No. 1360) upon the ice till becoming very light and white, mix it with the sauce, which dress in the centre of your fillets and garnish round with a light border of the hearts of lettuces. Fillets of pheasants may also be served with a sauce macédoine de légumes as directed (No. 98) but cold. No. 1035. _Chaud froid de Filets de Faisans._ Proceed with the pheasants precisely as in the last, only using a sauce gibier (No. 60) instead of the sauce béchamel, dress them in turban in the centre of your dish, pour a little more of the sauce over, and garnish with a border of hard-boiled eggs, placing a sprig of parsley between. No. 1036. _Grouse_ Like pheasants make excellent galantines and pies by following the same receipts. They may also be dressed in either of the methods directed for pheasants, but requiring rather less time to cook. No. 1037. _Galantine de Grouse à la Montagnard._ Form two small grouse into galantines as directed for à la volière (No. 1032) into the shape of birds; have ready three parts cold a good sauce à la purée de grouse (No. 59), with which envelope them, leaving it upon them rather rough, sprinkle brown bread-crumbs and chopped pistachios all over, dress croutons of aspic (No.