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

let them simmer until quite tender; put in a bunch of parsley, season with a little salt and pepper, and finish with two tablespoonfuls of liaison (No. 119). No. 112. _Garniture de fond d’Artichauts._ Boil six artichokes in water and salt until quite tender, take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance; cut each in four pieces, put them in a good demi-glace (No. 9), rather thick, for ten minutes; add a little sugar, two pats of butter, and serve. No. 113. _Garniture de Haricot blanc nouveau._ Put half a pint of white haricot into a stewpan with a pint of cold water, half a teaspoonful of salt, and an ounce of butter; let it simmer gently about one hour, or until quite tender, then put them on a sieve to drain; have ready a clean stewpan, put in the haricot with three tablespoonfuls of bechamel sauce (No. 7), a little chopped parsley, and salt, three pats of butter, and the juice of half a lemon, mix well together and serve where indicated. No. 114. _Gros Oignons farcis._ Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch them in four quarts of boiling water twenty minutes, then lay them on a cloth to dry; take the middle out of each onion, and fill them with forcemeat (No. 120), (with a little chopped eschalot, parsley, and mushroom, mixed in it), and put them in a sauté pan well buttered, cover them with white broth (No. 133), let them simmer over a slow fire until covered with a glaze, and tender; turn them over and serve where required. No. 115. _Stewed Cabbage Lettuce._ Get twelve cabbage lettuces, as hard and full as possible; take off the outside leaves and wash them well; put them into a stewpan with four quarts of boiling water, and let them boil about twelve minutes,--this process is to take the bitterness off,--lay them on a cloth to dry, cut each lettuce open