658. Necks Of Red Deer, A La St. Andrew

Prepare and braize two necks of red deer in the manner last men-tinned; when done, glaze and dish them up after the same directions; garnish with a rich Financie're ragout (No. 188), with Poivrade sauce: surround them with a border of quenelles of grouse, decorated with truffles; at each end place a croustade of bread cut in the shape of a vase, and fried of a light color, and fill it with a group of four large truffles; and on the flanks of the dish, put a group of large crayfish: glaze the larding, and send to table.

659. Fillets Of Red Deer, A La Royale

Take out the fillets of two necks of red deer, which must be cut with part of the loin adhering to them; trim and lard them all over the upper surface, after which steep them in a marinade (No. 233) for six days. Then proceed to dress them in the same manner as directed for the haunch a la Glengarry. When the fillets are done, take them out of their braize on to a baking-sheet, and put them in the oven for a few minutes to dry the larding; then glaze them nicely, and afterward dish them up, side-by-side, on an oval croustade of fried bread, about two inches high, and cut round in flutes; garnish with a ragout composed as follows : braize six pork sausages, and after they have been allowed to cool, cut them up and throw the pieces into a large bain-marie; to these add an equal quantity of round balls of streaky bacon (previously braized), some button mushrooms and green gherkins. A rich Poivrade sauce must be poured on the ingredients; let the whole boil on the stove-fire for two minutes, pour the ragout round the fillets, and place a border of quenelles of potatoes (No. 312) (rolled in fried bread-crumbs) round the edge of the dish, and serve.