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

fat bacon, tie in a napkin and place them in a stewpan in which you have prepared a marinade as for the trout, but using half a pint of Madeira wine instead of vinegar, stew gently half an hour or until tender, and leave it to get cold in the stock, take out and remove them from the napkin, glaze and place them on your dish side by side upon a stand of Montpellier butter (No. 1366), and a little between them to hold them together; garnish round with craw-fish and croutons of aspic (No. 1360). Six rolls of them, each three inches high, may be dressed into what we term a bastion, that is standing them up on end in a circle, joining them together with Montpellier butter, and placing the half of a hard-boiled egg cut across (to form a cap) upon each, decorated with fillets of anchovies and very green gherkins. VEGETABLES FOR SECOND COURSE. Where a dish of vegetables are required for second course, if there should be two flancs contrive to let the vegetables make one of them; but if there should only be four dishes in the second course they may be dressed upon one of them, as also in larger dinners, and especially when there are a great many vegetables in season. No. 1056. _Asparagus_ Is one of the most favourite vegetables we have, and is generally served plain; the large grass is preferred, although the smaller is, in my opinion, the fullest flavour for a dish; you require a hundred large ones or a hundred and a half of small, scrape and cut them of equal lengths, (about eight inches,) and tie them in bundles of fifteen; about twenty minutes before ready to serve have a gallon of water, in which you have put two ounces of salt, boiling in a stewpan, put in your grass, let boil quickly, and when tender take it up, dress in pyramid as high as possible upon a piece of toasted bread, and serve melted butter (No. 71) or sauce Hollandaise in a boat. No. 1057.