Breast of Roebuck A La Ltonnaise

Ingredients

• breast of a roebuck
• a glass of white wine
• a bouquet garni
• one pound of nice chesnuts
• juice of two lemons
• pepper
• grated nutmeg
• clarified butter

Method

1. 1

   Cook the breast in broth with wine and bouquet garni until done.

2. 2

   Drain, bone, and press to cool.

3. 3

   Reduce the broth, add peeled and blanched chestnuts, and glaze.

4. 4

   Cut the meat into pieces, season, dip in clarified butter and breadcrumbs, broil until browned, and serve garnished with glazed chestnuts.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 123. The excerpt below is the record exactly as published.

BREAST OF ROEBUCK A LA LTONNAISE. Cook the breast of a roebuck in good broth, to which a glass of white wine and a *' bouquet garni" have been added; when the meat is well done, drain, bone, press between two dishes, and let it get cold. Meanwhile skim off the fat and strain the broth in which the breast has l)oiled ; return it to the stewpan and reduce by one-third, over a brisk fire; then add one pound of nice chesnuts, previously peeled and blanched, so as to clean them of their second skin; continue the boiling till the chesnuts are well done and nicely glazed. When the meat is cold, cut it in pieces two inches wide ; squeeze the juice of two lemons and sprinkle some pepper and grated nutmeg over them; dip each piece in some clarified butter and bread- 286 PRACTICAL HOUSEHOLD COOKERY. cnunbe, and broil them for a few minutes over a dear fira When nicely browned dish them up in a circle, garnish the centre with the glazed cheanuts, and senre with the re- mainder of the glaze apart 58L HARICOT OF ROEBUCK. Cut the scrag-end of the neck and breast of venison between each bone, put them in a sauto-pan, and fry to a nice brown ; drain off all the fat, and sprinkle over them two tablespoonfuls of flour. Continue frying them for three or four minutes longer; after which, moisten with half a bottle of claret and a quart of broth ; add a " bouquet garni," two large carrots, and three turnips cut into fancy shapes, and a dozen small button onions ; set the pan over the fire, and stir the contents with a wooden spoon till it boils, then let it simmer gently for about an hour and a half. When the meat and vegetables are cooked, take them out of the saut^-pan with a large perforated spoon, and put them into another stewpan on the Are with half a pint of its liquor, free from fat, to keep it hot. Skim off all the grease from the remainder of the liquor, reduce it on a brisk fire to a half -glaze, strain it through a pointed strainer over the meat and vegetables, season with salt and pepper, simmer for five minutes, dish up and serve. 682. ROEBUCK FRY. Clean and cut the fry of a roebuck into small scollops, season these with salt and pepper, and roll them well over the flour ; then fry them to a nice brown in a saute-pan with some clarified butter. When done, dish up with fried parsley, and serve with sharp Italian sauce (No. 205) apart. PRACTICAL HOUSEHOLD COOKERY. 287 583. ROEBUCK'S BRAINS. These brains are pi'epared, cooked, and fried in the same style as sheep's or calf's brains. 584. JUGGED VENISON. Cut in three-inch pieces either shoulder or breast of venison ; fry these to a nice brown in a stewpan with some fat bacon that has been at least four days in brine ; drain off the fat ; sprinkle three tablespoonf uls of flour over the venison; fry it, and toss the stewpan for three minutes longer; moisten with a bottle of claret and a quart of broth; season with salt and pepper; add a *^ bouquet garni," and set the pan on the fire, stirring very frequently until it boils; then simmer gently. Meanwhile fry in butter for five minutes, two dozen small button onions, and when the venison has boiled for half an hour add to it the onions and a pint of button champignons; continue the simmering till the meat is done and tender, which will take about two hours, then throw the "bouquet garni

Cook this with the app: pantry check, scaling, and the assistant.