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

walnut; boil a few minutes, then add the beans, drain quite dry, season rather high, and when quite hot pour them upon your dish and serve. No. 1098. _Haricots blancs à la Maître d’Hôtel._ Boil the beans as before, and when done drain quite dry and put them into a stewpan with six ounces of maître d’hôtel butter (No. 79); toss them over, add a little more seasoning if required, and serve when quite hot. They may also be served plain boiled with a little butter upon them. No. 1099. _Tomates au gratin._ Take ten fine tomatas not too ripe, cut a little from the top of each, press out the pips and juice, but do not break the skins or press away any of the flesh; fill the interior with a sauce as directed for artichauts à la barigoule (No. 1072), stand them in a sauté-pan, egg and bread-crumb all over, stand them in a hot oven a quarter of an hour, salamander of a good colour, and dress them pyramidically upon your dish. No. 1100. _Tomates à la Piémontaise._ Proceed as above, but using a little garlic (scraped) in the sauce, likewise put a little salad-oil in the sauté-pan which serve under them. No. 1101. _Mushrooms plain broiled._ Choose them rather large and black underneath, peel the skin from the top, and broil over a sharp fire, seasoning with pepper and salt; when done, place a small piece of butter upon each and serve; ten minutes is sufficient time to broil good-sized ones. No. 1102. _Mushrooms farcis._ Procure twelve middling-sized mushrooms, scoop out part of the interior, make a good sauce aux fines herbes (No. 26) very thick, to which add the interior of the mushrooms, and a few bread-crumbs; fill your mushrooms, egg and bread-crumb over, place them in a sauté-pan in the oven twenty minutes, salamander a light colour and serve on a napkin. No. 1103. _Croute aux champignons._ Procure a very fresh pottle of white mushrooms, which peel and trim, pass a few chopped onions in a stewpan with a small piece of butter (do