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

if the heads are too large split them in halves; use where directed. To make celery sauce, or purée of celery, blanch twelve heads of fine white celery in boiling water until tender, then drain them upon a sieve, cut off the roots, chop, and put the celery into a stewpan, with a quarter of a pound of butter, stir it five minutes over a fire, then stir in one ounce of flour, add a pint of milk and half a pint of white sauce (No. 7), boil altogether ten minutes, season with a teaspoonful of salt, a quarter ditto of pepper, and a whole one of powdered sugar; then pass it through a tammie, put it into another stewpan, and make it hot when ready to serve. No. 118. _Choux-fleurs for Garnitures._ Take four heads of cauliflower, cut each in four pieces, trimming the stalks to give them a neat appearance; put half a gallon of water into a stewpan, with two ounces of butter, and a tablespoonful of salt, when boiling, put in the cauliflowers to simmer about twenty minutes; when done, let them remain in their stock until wanted. No. 119. _Chicorée, or Endive Sauce._ Well wash six heads of very white endive, blanch them in boiling water until tender, then drain them upon a sieve, after which chop them very fine, then put a quarter of a pound of butter into a stewpan, with a tablespoonful of flour, mix well together, then add the endive, ten spoonfuls of white sauce (No. 7), a piece of white glaze the size of a walnut, a little nutmeg, salt, and sugar; place it upon the fire, and when quite hot finish with half a gill of cream, and use where directed. * * * * * [_Liaison._ Break the yolks of three eggs in a basin, with which mix eight tablespoonfuls of cream or six of milk, pass it through a tammie and use where directed.] APPENDIX TO THE SAUCES. No. 120. _Forcemeat of Veal._ Take a pound and a half of lean veal, scrape, pound, and pass it