Prepare the venison exactly the same as for No. 886, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let brown for ten minutes on a moderate fire ; then add three tablespoonfuls of flour, constantly stirring while adding it. Moisten with one and a half glassfuls of red wine, also a pint of hot white broth (No. 99). Season with half a pinch of salt and half a pinch of pepper, then stir well again until boiling, and add twelve well-peeled, small, sound onions, and one ounce of salt pork cut into small, square pieces, also a bouquet (No. 254). Let cook all together for forty minutes ; and four minutes before serving add twelve whole mushrooms. Dress on a hot dish, suppress the bouquet, decorate with bread croutons as in No 133, all round the dish, and serve.

888. Civet Of Venison A La Parisienne

The same as for the above (No. 887), omitting the salt pork, and substituting for it eighteen small mushrooms instead of twelve.