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

in a croustade of bread. No. 1081. _Haricots verts à la Poulette._ Boil the beans as before, when done drain them quite dry, put them into a stewpan with three parts of a pint of béchamel sauce (No. 7), six spoonfuls of stock, pepper, salt, sugar, a bunch of green onions, and parsley; stew gently ten minutes, take out the bunch, add a teaspoonful of chopped parsley, and finish with a liaison of two yolks of eggs mixed with a gill of cream, stir in quickly, and when it begins to thicken serve as in the last. No. 1082. _Brussels Sprouts sauté au beurre._ The small firm ones are the best; boil a sufficient quantity in salt and water about twenty minutes, or till tender, as directed for the beans; when done put them in a stewpan, with a little pepper, salt, and sugar, a quarter of a pound of butter, and the juice of a lemon, when quite hot dress them as high as possible upon your dish. No. 1083. _Brussels Sprouts à la Maître d’Hôtel._ Boil a sufficient quantity of sprouts as before, and dress them upon your dish in pyramid; then put a pint of melted butter in a stewpan, let boil, and whilst boiling add a quarter of a pound of maître d’hôtel butter (No. 79), stir it in quickly and sauce over, or sauce them in layers as you dress them up. No. 1084. _Choux de Bruxelles à la Crème en turban de Concombres._ Make a turban of cucumbers, cut and dressed as directed (No. 103), form the turban upon a border of mashed potatoes; boil sufficient Brussel sprouts, which dress in pyramid, sauce over the cucumbers with a good sauce Hollandaise (No. 66), and over the sprouts with a good sauce béchamel (No. 7), but not too thick, so that the Brussel sprouts may show through it; they may likewise be dressed in a border of Jerusalem artichokes, which gives a great variety to those favourite vegetables; peas and French beans may also be dressed in a turban of the above description. No. 1087.