Filets de SangUer h la Russe

Ingredients

• Take about two pounds of lean wild boar
• two table-spoonfuk of olive oil
• two of marinade or vinegar
• salt, pepper
• a chopped shallot
• a dessert-spoonful of chopped parsley
• butter
• a quarter of a pound of Patna rice
• 2 ounces of butter
• one finely chopped shallot
• a pint of white stock
• one ounce of grated cheese
• one ounce of finely chopped cooked ham

Method

1. 1

   Cut wild boar into slices, marinate with oil, vinegar, salt, pepper, shallot, and parsley for two hours.

2. 2

   Cook in a buttered pan, glaze, and serve on rice timbales made with cooked rice, butter, shallot, and stock, finished with cheese and ham.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.

Filets de SangUer h la Russe. (Wild Boar Fillets, Russian style.) Take about two pounds of lean wild boar (loin or leg is best), cut from them some slices about quarter inch thick, flatten these a little with a bat, and shape theminto neat rounds. Place them in a shallow earthenware dish, sprinkle over with two table-spoonfuk of olive oil, two of marinade or vinegar, salt, pepper, a chopped shallot, and a dessert-spoonful of chopped parsley. Let them lay for two hours, drain and place them in a buttered saute- pan, sprinkle with a little sherry and a pinch of cayenne, cover with a buttered paper, and cook in the oven for about fifteen minutes. Take up and glaze, place them on a dish on some timbales of the same size, lay a slice of hard-boiled egg on top of each, sauce over with sauce supreme. Sprinkle with a few drops of dissolved glaze and garnish with smaU heaps of grated horseradish and chopped ham. To prepare the rice timbales : blanch a quarter of a pound of Patna rice, drain, put two ounces of butter in a stew-pan, add one finely chopped shallot, fry a little and add rice. Stir a few minutes over the fire, then moisten with a pint of white stock, and let it simmer until done. Stir occasionally, and add more stock if necessary, Season to taste. Finish with one ounce of grated cheese and one ounce of finely chopped cooked ham

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