(2181). Venison - Slices Of Kernel - A La Hussarde (Tranches De Noix De Chevreuil A La Hussarde)

Cut off some slices from the kernel of a haunch, five-eighths of an inch thick: pare into ovals each one to weigh about half a pound, and marinate in cold cooked marinade (No. Hi) for two hours; saute them rare in butter, and dress on a hussarde sauce (No. 482).

(2182). Venison - Slices Of Kernel - In Papers (Tranches De Noix De Chevreuil En Papillotes)

Pare oval-shaped some slices half an inch thick cut from the kernel of the haunch: they should each weigh five ounces after being trimmed; broil them rare, and then wrap in heart-shaped sheets of oiled paper; on top of each slice lay a thin slice of fat pork, and over this some well seasoned and thick Duxelle (No. 385), then close the paper, crimp it all around, and lay them on a buttered dish that can be placed in the oven: and on which they should be served; push it in the oven for a few moments to serve when a fine color.

(2184). Minced Venison (Emince De Chevreuil)

Cut a piece of cooked saddle of venison into even-sized slices; pare and range them in a small sautoir. Reduce the value of two gills of half-glaze sauce (No. 413), incorporating into it a few spoonfuls of the venison gravy and. a few spoonfuls of raw cream; when this sauce becomes succulent, finish it with a dash of good vinegar and pour it over the slices of venison. Heat these meats well over a slow- fire without allowing the sauce to boil and baste frequently with the same. Dress the stew the same as for minced partridge (No, 2090), either inside a border or else on a dish, and surround with fried Villeroi quenelles (No. 733) or crusts of bread hollowed out and tilled in with a cooked salpicon of truffles; strain the sauce over. This mince may also be surrounded with stuffed Spanish olives (No. 695).

(2195). Venison Grenadins A La Royale - Tenderloin (Grenadins De Filet De Chevreuil A La Royale)

Trim off some grenadins from the minion fillets, each one to weigh five ounces, and pare into half hearts; after removing the sinews lard with tine larding pork ( No. 4, Fig. 52), and marinate for twelve hours; dry, wipe and saute in good hot fat; drain, glaze and dress in a circle, filling the center with potato quenelles breaded and fried in clarified butter; serve a Colbert sauce (No. 451) separately.

(2196). Venison Noisettes A La Thierry - Tenderloin (Noisettes De Filet De Chevreuil A La Thierry)

Cut the tenderloin into slices, each to weigh four ounces when pared and rounded; lay them in a sautoir with melted butter, season with salt, mignonette, a whole clove of garlic and a bay leaf. Just before serving place the saucepan on a hot lire and saute them quickly; lay each noisette on a bread crouton fried in butter of the same diameter and a quarter of an inch thick; dress them in a circle and in the center have a garnishing of game quenelles made with a coffeespoon (No. 155), truffles cut in the shape of crescent olives mixed with espaguole sauce ( No. 414), reduced with game essence ( No. 389) and Madeira wine.

Fig. 406.

(2197). Venison Tournedos St. Hubert - Tenderloin (Tournedos De Filet De Chevreuil St. Hubert)

Pare some slices to weigh three ounces each, season and saute them briskly in a saute pan with butter; drain, wipe, glaze and dress on a bed of soubise puree (No. 733); garnish around with Spanish olives stuffed with anchovies. Serve separately a tomato sauce (No. 549), mixed with grated horseradish.