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

dress it in two rows upon a border of mashed potatoes, finish the sauce with a liaison of two yolks of eggs mixed with a gill of cream, stir over the fire till it thickens but do not let it boil; sauce over and serve. No. 1062. _Salsifis à la Moëlle de Bœuf._ Prepare the salsifis as above; when very tender dress it upon your dish, have four large pieces of beef marrow (well boiled in water), sauce over with a good demi-glace (No. 9), garnish with croutons of fried bread in the shape of hearts, and serve with a piece of marrow upon each. No. 1063. _Fried Salsifis._ Cook the salsifis as before, let them get cold in the stock, then take them out, drain upon a cloth, and trim them all of equal sizes, then put them in a basin, with a spoonful of vinegar, four of salad oil, and a little pepper and salt, let them marinade six hours, turning over occasionally a quarter of an hour before serving, dip each piece separately in a fritter batter (No. 1285) and fry them in a stewpan of hot lard, when done lay them on a cloth and dress in pyramid upon a napkin, garnish with fried parsley, and serve. Salsifis well cooked and tender, when cold, is very good in salad or to ornament a mayonnaise. No. 1064. _Concombres farcis en demi-glace._ Procure four very fine cucumbers, which cut into pieces three inches in length, peel them and take out the seeds with a long round cutter, then have ready some very nice forcemeat of veal (No. 120), into which you have put a little chopped basil, thyme, and laurel leaf, put a piece of bacon at each end, which tie on, place them in a stewpan, with a little stock, and stew gently three quarters of an hour or till tender, then drain them upon a cloth, trim each end, and dress in pyramid upon a border of mashed potatoes, but be careful not to break them; sauce over with a good demi-glace (No. 9) and serve;