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

tablespoonfuls of broth (No. 133), half a teaspoonful of sugar, a little salt and white pepper; let it boil fifteen minutes, stir in two yolks of eggs quickly, and it is ready to serve. Demi-glace (No. 9) is very good instead of broth. No. 109. _Ragout aux jeunes Racines._ Peel very thin four carrots and four turnips, cut them flat the thickness of an inch, take a long cutter about three lines diameter, cut as many as possible, blanch the carrots in boiling water five minutes, then put them on a sieve to drain; put a tablespoonful of sugar in a stewpan, set it on the fire until it gets rather brown, then put in an ounce of butter, and the turnips, toss them over the fire until covered with a brown glaze, add the carrots, and eighteen tablespoonfuls of demi-glace (No. 9); let it boil at the corner of the stove until the vegetables are quite tender, then take them out of the sauce with a spoon, and lay them on a clean sieve; reduce the sauce until rather thick, season with a little pepper, pass it through a tammie into a clean stewpan, add the vegetables carefully, and serve very hot. No. 110. _Ragout de petits Oignons._ Peel carefully fifty young onions, without breaking them, put half an ounce of sugar into a stewpan, set it on the fire until it gets rather brown, add two ounces of butter and the onions, toss them over the fire until forming a glaze; then add fifteen tablespoonfuls of brown sauce (No. 1), and eight of consommé (No. 134); let them simmer until tender, skim well, season with a small quantity of salt and pepper, and use where indicated; a little piece of glaze may be added. No. 111. _Ragouts de petits Oignons à blanc._ Peel the same quantity of onions as above, put half an ounce of sugar with two ounces of butter into a stewpan, and the onions, toss them over the fire twenty minutes, then add sixteen tablespoonfuls of white sauce (No. 7), and eight of white broth,