Escalopes of Venison, Chasseur
Tomato Bock (2031)
Finely slice two medium white onions, one green pepper, six fresh mushrooms, one bean sound garlic and two leeks; place all these vegetables in a large black frying pah with two tablespoons oil, fry for ten minutes, tossing once in a while, sprinkle over two tablespoons flour, and stir well with wooden spoon for two minutes. Wipe and crush one quart fresh, ripe red tomatoes, add to pan with two quarts broth (No. 701), season with a heavy teaspoon salt, teaspoon sugar and half teaspoon pepper, thoroughly mix and let boil for forty-five minutes, mixing once in a while. Place twelve thin slices toasted French bread in a soup tureen, sprinkle over half teaspoon each chopped parsley and chives, strain soup through Chinese strainer into tureen and serve.
(It is absolutely necessary to cook this soup in a black frying pan.)
Procure a two-and-a-half-pound piece stale venison from the round, cut in twelve equal slices, season with a teaspoon salt and half teaspoon black pepper. Thoroughly heat a tablespoon melted butter in a sautoire, arrange venison in pan one piece beside another, and briskly cook on fire for three minutes on each side. Lift up with a fork, dress on a hot dish, one overlapping another, add six finely chopped shallots to pan and fry for three minutes. Pour in a half gill white wine, add twelve finely sliced canned mushrooms, then let reduce to almost a glaze. Pour in one gill demi-glace (No. 122), boil six minutes more, pour sauce over escalopes and serve.