(2176). Epigrammes Of Roebuck, Marinade Sauce With Truffles (Epigrammes De Chevreuil, Sauce Marinade Aux Truffes)

Pare some roebuck cutlets, put them into a deep dish and season with salt, pepper, mignonette, thyme, bay leaf, parsley leaves, olive oil and lemon juice. Prepare a game quenelle forcemeat (No. 91) with half venison and half rabbit meat, lay eight half heart-shaped bottomless molds, they being three and a half inches long by two wide and half an inch high, on sheets of buttered paper, fill them with the quenelle forcemeat and poach lightly in a slack oven; as soon as sufficiently done to bread-crumb, remove, unmold and dip in beaten eggs, then in bread-crumbs, smoothing this with the blade of a knife. Just when prepared to serve, drain the cutlets, wipe and saute them in butter, fry the quenelles to a fine color, then drain off the cutlets, trim them with paper frills (No. 10) and dress in a circle on a hot dish, alternating them with the quenelles (they to be arranged with the pointed ends uppermost), pour a little marinade sauce (No. 4961) with Madeira into the bottom of the dish and serve a sauce boat of the same, mingling into it three tablespoonfuls of truffles cut in one-eighth inch squares.

(2177). Deer Or Roebuck Fillets A La Lorenzo (Filets De Daim Ou De Chevreuil A La Lorenzo)

Pare two minion fillets of a.deer or a roebuck; suppress the superficial skin covering them and marinate for five or six hours in a little cooked marinade (No. 114), drain, lard the entire upper surface with lardons (No. 4, Fig. 52), range them on a small buttered baking pan, one beside the other, cover with buttered paper and cook in a moderate oven for half an hour, until well done. Remove and cut them into slightly bias slices, and dress either in a straight row or else in a circle, and fill the sides or inside with braised chestnuts (No. 654), stuffed Spanish olives (No. 695), mushroom heads, round, medium truffles and large capers; cover with a Pignola Italian sauce (No. 520) and game glaze (No. 398) and trim around with potato croquettes (No. 2782).

(2178). Roebuck - Haunch Or Quarter - A La Bouchard (Hanche Ou Quartier De Chevreuil A La Bouchard)

Suppress all the nerves from a good haunch of venison; lay it in a cold cooked marinade (No. 114), for two days, then drain, pare it on the kernel end and lard with lardons ( No. 2, Fig. 52), range it on the cradle spit (No. 116) and let roast before a good fire from three-quarters of an horn-to an hour. Dress and garnish around with stuffed peppers and rissoles of brain, Princetown (No. 947), mixed with a chopped sauce (No. 539), serving pimeutade sauce (No. 521) separately.

(2179). Roebuck - Haunch Or Quarter - A La Lytton (Hanche Ou Quartier De Chevreuil A La Lytton)

Choose a very fat haunch of roebuck; bone the thick loin end, sprinkle salt over, and coat the surfaces with butter: wrap it up in buttered paper, then in a flat of paste made with three pounds of flour into which is added an ounce of salt, three eggs, and just sufficient water to form a very firm dough; place this in a wet cloth, and leave it for several hours, then roll it out to an eighth of an inch in thickness; wrap it all around the meat; fasten the two ends and sides by wetting them both and have one overlap the other to prevent any fissure whatever, then cover it. all with buttered paper; lay it on a cradle spit (Fig. 116), or else in a moderate oven in a baking-pan. The length of time to cook it depends upon its size; for a medium haunch of venison it will take two hours; deer require three hours. Remove the paper, brown the paste nicely, and serve with a poivrade sauce (No. 522), finished with currant jelly and cold sour apple marmalade (No. 3674).

(2183). Roebuck, Leg Of, A La Prancatelli (Cuissot De Chevreuil A La Francatelli)

Have a leg of roebuck weighing about ten pounds; pare and lard it with lardons (No. 2, Fig. 52), and marinate for six hours in cold cooked marinade (No. 114); then roast in the oven, basting frequently with melted butter while cooking, this operation taking about an hour and a half to an hour and three-quarters; salt. Dress, garnish around with bouchees (No. 11) filled with chestnut puree (No. 712). Serve a venison sauce (No. 556) in a sauce-boat. Hand around currant jelly the same time as the meat.

Fig. 405.

(2185). Saddle Of Antelope, Huntress Style (Selle D'Antilope A La Chasseresse)

Procures fine thick saddle of antelope; raise the sirloin from one part, remove the skin and lard with small lardons ( No.3, Fig. 52); lift up the minion fillets. suppress their sinews and score with large slices of truffles; pare the remainder of the meat and chop it up with as much fat pork, season with mixed spices (No. 168) and add two eggs. Make a stock with the parings and bones of the antelope. Marinate the sirloin and minion fillets and cook them in a brisk oven. Make small halls with the chopped meats; bread-crumb, English style (No. 13), and bake them in a slow oven; reduce some espagnole sauce (No. 414) and Madeira with the prepared stock, and when a consistent sauce is obtained, put in the meat balls, whole chestnuts and stuffed olives (No. 395). Prepare a bread crouton five inches wide, eight long and two and a half high; hollow it out lengthways on both ends and on each side form semicircles two inches in diameter; carve the croutons nicely, fry in butter, and fasten firmly to a dish. Cut the sirloin up lengthwise on the bias, lay the pieces in the hollow and the minion fillets in the center.

Fasten a skewer garnished with cocks'-combs and kidneys and crawfish in the middle, and one on each of the two ends, and around with croustades garnished with the above prepared garnishing. Serve a huntress sauce (No. 481) with the meat.