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

pepper, then rub it through a tammie; put it into another stewpan, set it over the fire, when boiling place it at the corner, let simmer ten minutes, skim well, then pour it in a basin, and use where directed. If no tomates, use two bottles of preserved tomatas. If too thick, dilute it with a little more consommé. No. 38. _Sauce à la Tartare._ Rub the yolk of a cold hard-boiled egg through a hair-sieve into a basin, to which add the yolks of two raw eggs, with a little salt and pepper; mix altogether with a wooden spoon; have a pint of good salad oil in a bottle, hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick, then moisten it with a little Tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all the oil, keeping it rather thick; then add a tablespoonful of finely-chopped gherkins, half a do. of chopped capers, half a do. of chopped eschalots, and the same of chopped parsley, two of French mustard, a little cayenne pepper, sugar, and more salt if required, it is then ready for use. This sauce requires to be rather highly seasoned. No. 39. _Papillote Sauce._ Scrape two ounces of fat bacon, which put into a stewpan, with two tablespoonfuls of chopped eschalots, and four of chopped mushrooms; stir them over a moderate fire ten minutes, then add half a tablespoonful of flour (mix it well) and a quart of demi-glace (No. 9); let it simmer ten minutes, skim it; then add a spoonful of chopped parsley, a little pepper and salt, half a teaspoonful of powdered sugar, and a little grated nutmeg; mix the whole well together, then place it upon the fire; keep it stirred, and reduce until rather thick, then pour it into a basin, and use where directed. This sauce requires to be thick, but not pasty; it is folded in paper with cotelettes, joints of poultry, game, &c.,