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

flour, mix well, season with a little pepper and salt, and half a pint of good stock, let boil; then take it from the fire and stir in four new-laid eggs separately, stirring a minute over the fire after each, then add three pats of butter, and serve as in the last, or in a deep silver dish, with eight poached eggs upon the top, or use for entrées if required. No. 1091. _Laitue braisée à la Pensionnaire._ Procure twenty fine young cabbage-lettuces, pick off some of the outside leaves, wash the lettuces well, and blanch them in plenty of water till tender, then throw them into cold water, press in a cloth; tie up, put them in a stewpan with a little good stock, and braise in a moderate oven or over a moderate fire half an hour, then take them out and drain them upon a cloth, turn half the point of the green leaf over to give an oval shape, arrange them in a sauté-pan, cover with a good demi-glace (No. 9), and put them into the oven; poach twelve eggs, then make a border of mashed potatoes upon your dish, upon which dress the eggs and lettuces alternately, showing a little of the white, sauce over with a good sauce fines herbes (No. 26) and serve. No. 1094. _Laitues farcis._ Prepare twenty fine lettuces, blanch them ten minutes in boiling water, throw them in cold water, press them in a cloth, then take out some of the interior, and fill with some forcemeat (No. 120) with which you have mixed some chopped parsley and mushrooms; tie them up and braise as above three quarters of an hour, take them up, drain, and serve with a sauce demi-glace (No. 9) over them. No. 1095. _Fèves de Marais._ When young are very delicate, take two quarts directly they are shelled and boil them nearly ten minutes in salt and water, try if done, drain them upon a sieve, then put them in a stewpan, pour half a pint of good sauce maître d’hôtel (No. 43) over, and add