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

not let them get brown), add a pint of sauce béchamel (No. 7); when boiling put in the mushrooms (raw), let simmer half an hour, season with a little salt, pepper, and sugar, and finish with a liaison of two yolks of eggs mixed with half a gill of cream, move round over the fire till it thickens, dress them upon your dish in the crust of a French roll, scooped out and fried for that purpose, and sauce over. No. 1104. _Young Carrots in their glaze._ Scrape forty young carrots, which put into a stewpan with a teaspoonful of sugar, four young onions, a bunch of parsley, and a bay-leaf; just cover with a good white stock and stew till the carrots are tender, then take them out and dress in the form of a dome by sticking them into mashed potatoes; strain the stock they were stewed in through a napkin into a stewpan, add to it half a pint of brown sauce (No. 1), and reduce till it adheres to the back of the spoon, then add two pats of butter, sauce all over and serve. No. 1105. _Young Turnips in their glaze._ Proceed exactly as for the carrots, only using white sauce instead of brown, and finishing with a liaison of one yolk of egg mixed with a spoonful of cream. No. 1106. _Oignons Printaniers au Sirop dorée._ Peel about forty spring onions, each about the size of a walnut, put them into a stewpan, with one ounce of butter and one of powdered sugar, toss them occasionally over the fire, (but be careful not to break the outer skin,) until covered with a light glaze; cover with a white stock and stew very gently till quite done, drain them upon a cloth, dress neatly upon a border of mashed potatoes, reduce and skim the stock till nearly a glaze, add two pats of butter, sauce over and serve. No. 1107. _Macédoine de Légumes Printanières._ Stew ten onions, ten carrots, and ten turnips, as directed in the preceding articles, dress them upon a border of mashed