Entrees Of Venison. Continued

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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.

Entrees Of Venison. Continued

961. Venison Scollops

Venison for this purpose ought to be kept until it has become quite tender: a piece of the end of the neck may be used. (Jut. the fillet from the bones, with all the fat adhering to it, remove the outer skin, and then cut it into scollops - taking care not to trim off more of the fat than is necessary; place them in a sautapan with clarified butter, season with pepper and salt, and fry them brown on both sides; pour off all the grease, add some scollops of mushrooms, a piece of glaze, and a glass of Port wine; simmer the whole together over the stove-fire for about three minutes, and then pour in some Poivrade sauce (No. 29); toss the scollops in the sauce on the fire until quite hot, and then dish them up with a border of quenelles of potatoes (No. 312), and serve.

These scollops may also be served with Portarlington sweet sauce (No. 66), in which case the mushrooms must be omitted.

962. Venison Chops

Cut the chops about an inch thick, from the end of the haunch or the best end of the neck, flatten them a little with a cutlet bat, trim them without waste, season with pepper and salt, and broil them on a gridiron, over a clear fire of moderate heat; turning them over every three minutes while on the fire; when done through with their gravy in them, lift them carefully off the gridiron without spilling the gravy that may be swimming on the surface, dish them up with a little rich brown gravy under them, and serve some currant-jelly or venison sweet sauce (No. 65), separately, in a boat.

963. Venison Fry

Cut the fry into appropriate-sized pieces, season with pepper and salt, place them in a napkin, and shake them up with a handful of flour, then fry them brown and crisp in a sautapan or frying-pan with soma butter; when done, dish them up in a pile with fried paisley round, pour either of the following sauces under it, and serve quite hot: rich brown gravy, essence of anchovies, Poivrade, Espagnole, Italian, or Piquante sauce.

964. Cutlets Of Roebuck, A La Chasseur

Trim the cutlets in the usual way, and place them in a sautapan with clarified butter, season with pepper and salt, and set them in the larder. Put the shoulder on the spit, wrap it in buttered paper, and roast it before a fire of moderate heat until done; all the meat must then be cut from the bone, chopped fine, and thoroughly pounded in a mortar with a spoonful of sauce and a pat of butter, then rubbed through a tammy or very fine wire sieve, into a puree; this must be gathered up into a small stewpan and placed with the cutlets. When about to send to table, fry the cutlets brown, pour off the grease, add a piece of glaze, two large spoonfuls of Espagnole or Poivrade sauce (if the former, add some lemon-juice also) ; allow the cutlets to simmer over the fire for a few minutes, and then dish them up ; fill the centre with the puree - previously warmed with care, and to which a piece of glaze has been added - pour the sauce over the entre'e, and serve.

965. Fillets Of Roebuck, A La Kinnaird

Cut out the fillets from two necks of roebuck, trim these neatly, and lard them closely; steep them for about two days and nights in some cold marinade (No. 234), and when about to dress the fillets, drain them upon a cloth, place them in a sautapan spread with butter, and moisten with some wine mirepoix (No. 236) in sufficient quantity to reach up to the larding; place a buttered paper on the top, and put them to braize in the oven; baste them frequently with their own liquor, and when done, glaze them nicely, and place them on their dish ; garnish with groups of quenelles made with roebuck, and small potatoes cut in the form of large olives and fried in clarified butter ; pour some Napolitaine sauce (No. 63) under the entree, glaze the fillets, and serve.

966. Fillets Of Roebuck, With Poivrade Sauce

These are prepared in the same manner as the foregoing; when done and glazed, dish them up with a border of potatoes, cut in the form of olives, and fried in clarified butter, pour some Poivrade sauce (No. 29) under them, and serve.