Creme de Venison a la Danoise

Ingredients

• some cold venison
• a tablespoonful of red currant jelly
• some truffle peelings
• a little good claret or port-wine
• French beans
• sprinkled parsley

Method

1. 1

   Cut venison into thin shavings.

2. 2

   Make a rich Italienne sauce and mix in red currant jelly.

3. 3

   Pound and sieve the mixture, adding truffle peelings and wine.

4. 4

   Form quenelles and poach in stock.

5. 5

   Arrange in a circle with Italienne sauce and garnish with parsley and French beans.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 42. The excerpt below is the record exactly as published.

Creme de Venison a la Danoise Cut some cold venison into very thin shavings. Make a rich Italienne sauce, into which mix a table- spoonful of red currant jelly. Pound all together in a mortar, then pass through a fine sieve, adding then some truffle peelings and a little good claret or port- wine. Make into quenelles and poach in stock. Then arrange them in a circle sauced with Italienne, sauce as above ; garnish with sprinkled parsley, and serve French beans

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