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

bake it about two hours of a fine gold colour, (but try whether done or not as before,) and serve very hot. The same paste with cheese may likewise be served in small cakes, making fifteen or sixteen from the same quantity of paste, or cutting up a large one with different shape-cutters into the same number of pieces, and placing them in a hot oven upon a baking-sheet (when the first course comes off the table) until very hot and becoming rather brown, dress them upon a napkin on your dish, and send very hot to table, with another napkin over them, which should not be removed until placed upon the table. No. 1324. _Brioche frite au Vin de Madère._ Make a brioche as directed (No. 1321), which when cold cut into pieces a quarter of an inch in thickness, and of the shape and size of small fillets of fowl, have ready four yolks of eggs in a dish, with which you have mixed a gill of good cream, have also clarified half a pound of fresh butter, a quarter of which put into a deep sauté-pan over the fire; when hot dip eight pieces of the brioche into the eggs and cream quickly, and fry them in the sauté-pan of a light yellow colour, proceeding thus until they are all done, dress them in crown upon your dish on a border of apricot marmalade, and place it in the oven to keep hot, put half a pound of the marmalade in a stewpan, and when melted add a pint of Madeira wine; when boiling pour over the brioche and serve very hot. The remainder of a brioche or baba from a preceding dinner may be used for the above purpose. In serving a brioche or baba to table as a remove I strongly recommend the above method, as very few, even after a sumptuous dinner, could resist the temptations of this delicious dish, so well blended with the apricot and Madeira, whilst brioche or baba served entire cannot invigorate the appetite, and is not, in my opinion,