(2170). Venison Cutlets A La Buridan (Cotelettes De Chevreuil A La Buridan)

Have some well-pared cutlets (see mutton cutlets, No. 1590), lard them on one side only with fine larding pork (No. 4, Fig. 52), all on the same side so that the handle is on the right: put them in cold marinade for three hours. Make some coffeespoon quenelles (No. 155) with young rabbit and game quenelle forcemeat (No. 91), poach in boiling water and drain. Saute the cutlets in butter, drain it off and replace it by a little game glaze (No. 398) and a gill of vinegar to detach the glaze from the pan, adding a little brown sauce (No. 414); allow it to boil up once or twice and then strain through a sieve and add the quenelles; glaze the cutlets and garnish with paper frills (No. 10). Dish up the cutlets in a circle, till the center with the quenelles, and serve the sauce separately. Garnish around with small round croquettes made like croquettes a la trimalcion (No. 3016).

(2171). Venison Cutlets A La Cauchoise (Cotelettes De Chevreuil A La Cauchoise)

Cut and pare some venison cutlets and lay them in a sauteing pan with clarified butter; saute on a brisk tire, then remove from the pan, keeping them warm; detach the glaze with a little white wine and poivrade sauce (No. 523), roll the cutlets in this to have them well covered, take out and trim the handles; range them in a circle and till the center with some cream of game (No. 2240), and all around with a garnishing made of cabbage puree, mingled with egg-yolks and veloute sauce, then poached in mousseline mold (No. 4, Fig. 138).

(2172). Venison Cutlets A La Financiere (Cotelettes De Chevreuil A La Financiere)

Prepare some venison cutlets the same size as those of mutton (No. 1590); lard them on one side only, but all on the same side, with the handles on the right; put them into a buttered sautoir with the larded side uppermost and cook them in a hot oven; finally drain off the butter from the sautoir, glaze the cutlets with a brush, trim them with paper frills (No. 10) and dress in a circle on a low venison quenelle forcemeat border; fill the center with a financiere garnishing (No. 667).

(2173). Venison Cutlets, Deviled (Cotelettes De Chevreuil A La Diable)

Coat some cutlets with mustard and immerse them in melted butter; roll in bread-crumbs and broil. Have some shallots fried in butter and moisten them with a light poivrade sauce (No. 522) and game glaze (No. 398), adding mushrooms, lean cooked ham cut in small squares and chopped parsley. Dress the cutlets crown shape, pour the sauce over and decorate the handle bones with frills (No. 10).

(2174). Venison Cutlets, Tomato Parisian Sauoe (Cotelettes De Chevreuil, Sauce Tomate Parisienne)

Pare some venison cutlets, season with salt and pepper and saute in clarified butter or oil over a brisk fire; when of a fine color and sufficiently done, drain off the fat and detach the glaze from the pan with a little white wine, adding a little brown sauce (No. 414) and meat glaze ( No. 402). Dress the cutlets after trimming them with paper frills (No. 10) intercalating them with half heart-shaped croutons and pour the sauce in the center; serve a tomato Parisian sauce (No. 550) separately.

(2175). Venison Cutlets With Chestnut Puree (Cotelettes De Chevreuil A La Puree De Marrons)

Pare some venison cutlets the same as mutton cutlet No. 1590, season with salt and dip in oil or melted butter roll in bread-crumbs, equalize the surfaces and broil to a fine color, trim the handles and dress in a circle, filling the center with a consistent and mellow chestnut puree (No. 712); serve with a half-glaze sauce (No. 413) reduced with Madeira and game fumet (No. 397).