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881. Venison Steak, Colbert Sauce |
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881. Venison Steak, Colbert Sauce |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190).
The same as for No. 879, serving with half a pint of puree of chestnuts (No. 131).
The same as for No. 879, serving with a pint of mashed potatoes and a little gravy (No. 998).
The same as in No. 879, serving with the following sauce: put in a saucepan on a hot range a wine-glassful of good port wine, let it come to a boil ; then add half a pint of currant jelly (No. 1326), thoroughly stir until the jelly is well dissolved, pour in a gill of sauce Espagnole (No. 151); let again come to a boil, then pour the sauce on a hot dish; dress the steaks over it, one overlapping another, and send to the table hot.
Continue to:
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