ENTREES OF GAME (HOT DISHES)
383
1121. Escalopes de Chevreuil a la Chasseur. -Escalopes or fillets of
venison, cooked in butter and finished in a rich chasseur sauce
(No. 242), into which. a little red currant jelly✪ Escalopes de Chevreuil a la Chasseur has been incorporated.
1122. Longe de Chevreuil a la Puree de Tomate.— Braised loin of
venison with tomato puree, mixed with a small quantity of sauce
marinade✪ Longe de Chevreuil a la Puree de Tomate (No. 257 a).
1123. Salmis de Chevreuil a la Sultane. — Pickled venison cut into
small joints and jugged in a rich brown sauce, to which a glass of
port wine and picked and blanched sultanas or raisins✪ Salmis de Chevreuil a la Sultane have been
added.
1124. Tournedos de Chevreuil a la Milanaise. — Small venison steaks,
seasoned and broiled in butter. Served with stewed macaroni as a
garnish and tomato sauce✪ Tournedos de Chevreuil a la Milanaise (No. 271).
1125. Filet de Cerf pique a la Diable. — Fillet of deer, larded and
braised in the usual manner, cut into neat slices, dished up, and
served with a sharp pepper sauce✪ Filet de Cerf pique a la Diable (sauce a la diable).
1126. — Carre de Sanglier a la Russe. -Braised neck (jointed) of
wild boar, cut into cutlets and served with a sweet sauce (orange
sauce, containing picked and blanched sultanas and shredded
almonds✪ Carre de Sanglier a la Russe).
1127. Cuissot de Sanglier aux Cerises. — Leg or haunch of a young
wild boar, braised in the usual way, adding red wine, powdered sugar,
and cinnamon to flavour the sauce. Mix some glace cherries, cut in
halves✪ Cuissot de Sanglier aux Cerises, with the sauce in which the meat is finished ; cut the meat
into slices and serve with the sauced cherries as a garnish.
384
THE NEW CENTURY COOKERY BOOK
CHAPTER XXII
SERVICE FROID ( COLD SERVICE). COLD DISHES
OF MEAT, POULTRY, AND GAME
1128. Cdtelettes d’Agneau d la Danzig. — Best end of a
neck of lamb, 2 oz. butter, 1 truffle, hard-boiled white of egg, 1 oz.
tongue, 1 tin foie gras, ^ pint white chaud-froid sauce, seasoning,
2 handfuls cooked peas, 1^ gill aspic jelly (No. 38), 2 tomatoes,
mayonnaise sauce (No. 277), 1. tablespoonful cream. Seasoning,
vegetable macedoine✪ Cdtelettes d’Agneau d la Danzig.
Trim and pare the neck neatly, cut it into small cutlets, season
with pepper and salt, and boil in a saute-pan with butter ; when
done put under press until cold. Pound the foie gras in a mortar,
add the cream and a little white sauce, moisten with sufficient aspic
to make it set ; then rub through a fine sieve and mix with a little
finely-chopped truffle. Trim the cutlets, cover them completely with
the farce just prepared. Allow the farce to set, then mask well with
chaud-froid sauce previously mixed with enough green pea puree to
give it a greenish tint (a little spinach greening may be added if
necessary). Ornament one side of each cutlet with some fancifully
cut pieces of truffle and hard-boiled white of egg, the garnish to be
set with aspic jelly ; when set dip each cutlet in half-set aspic.
Have ready a small border mould filled with a macedoine of
vegetables neatly set in aspic ; dish the cutlets on the border.
Prepare a salad seasoned with mayonnaise composed of tomatoes,
green peas, and macedoine of vegetables ; fill the centre with this and
serve.
1129. Cdtelettes d’Agneau d la Moscovienne. — 1 neck of
lamb, 1 quart aspic (No. 38), 2 tablespoonfuls chopped green mint,
1 pint macedoine of vegetables, 1 gill of stiff tartare sauce
(No. 278), 1 hard-boiled egg, 2 slices of tongue, 1 large truffle,
seasoning✪ Cdtelettes d’Agneau d la Moscovienne.
Page 322 · 9 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1121. Escalopes de Chevreuil a la Chasseur. -Escalopes or fillets of venison, cooked in butter and finished in a rich chasseur sauce (No. 242), into which. a little red currant jelly has been incorporated.
1122. Longe de Chevreuil a la Puree de Tomate.— Braised loin of venison with tomato puree, mixed with a small quantity of sauce marinade (No. 257 a).
1123. Salmis de Chevreuil a la Sultane. — Pickled venison cut into small joints and jugged in a rich brown sauce, to which a glass of port wine and picked and blanched sultanas or raisins have been added.
1124. Tournedos de Chevreuil a la Milanaise. — Small venison steaks, seasoned and broiled in butter. Served with stewed macaroni as a garnish and tomato sauce (No. 271).
1125. Filet de Cerf pique a la Diable. — Fillet of deer, larded and braised in the usual manner, cut into neat slices, dished up, and served with a sharp pepper sauce (sauce a la diable).
1126. — Carre de Sanglier a la Russe. -Braised neck (jointed) of wild boar, cut into cutlets and served with a sweet sauce (orange sauce, containing picked and blanched sultanas and shredded almonds).
1127. Cuissot de Sanglier aux Cerises. — Leg or haunch of a young wild boar, braised in the usual way, adding red wine, powdered sugar, and cinnamon to flavour the sauce. Mix some glace cherries, cut in halves, with the sauce in which the meat is finished ; cut the meat into slices and serve with the sauced cherries as a garnish.
CHAPTER XXII
SERVICE FROID ( COLD SERVICE). COLD DISHES OF MEAT, POULTRY, AND GAME
1128. Cdtelettes d’Agneau d la Danzig. — Best end of a neck of lamb, 2 oz. butter, 1 truffle, hard-boiled white of egg, 1 oz. tongue, 1 tin foie gras, ^ pint white chaud-froid sauce, seasoning, 2 handfuls cooked peas, 1^ gill aspic jelly (No. 38), 2 tomatoes, mayonnaise sauce (No. 277), 1. tablespoonful cream. Seasoning, vegetable macedoine.
Trim and pare the neck neatly, cut it into small cutlets, season with pepper and salt, and boil in a saute-pan with butter ; when done put under press until cold. Pound the foie gras in a mortar, add the cream and a little white sauce, moisten with sufficient aspic to make it set ; then rub through a fine sieve and mix with a little finely-chopped truffle. Trim the cutlets, cover them completely with the farce just prepared. Allow the farce to set, then mask well with chaud-froid sauce previously mixed with enough green pea puree to give it a greenish tint (a little spinach greening may be added if necessary). Ornament one side of each cutlet with some fancifully cut pieces of truffle and hard-boiled white of egg, the garnish to be set with aspic jelly ; when set dip each cutlet in half-set aspic. Have ready a small border mould filled with a macedoine of vegetables neatly set in aspic ; dish the cutlets on the border. Prepare a salad seasoned with mayonnaise composed of tomatoes, green peas, and macedoine of vegetables ; fill the centre with this and serve.
1129. Cdtelettes d’Agneau d la Moscovienne. — 1 neck of lamb, 1 quart aspic (No. 38), 2 tablespoonfuls chopped green mint, 1 pint macedoine of vegetables, 1 gill of stiff tartare sauce (No. 278), 1 hard-boiled egg, 2 slices of tongue, 1 large truffle, seasoning.
Records on this page
Escalopes de Chevreuil a la ChasseurLonge de Chevreuil a la Puree de TomateSalmis de Chevreuil a la SultaneTournedos de Chevreuil a la MilanaiseFilet de Cerf pique a la DiableCarre de Sanglier a la RusseCuissot de Sanglier aux CerisesCdtelettes d’Agneau d la DanzigCdtelettes d’Agneau d la Moscovienne