Roast Venison a la Corinthienne

Ingredients

• a piece large enough for a roast — five, six, or seven pounds
• lard closely with fat bacon or pork
• put in an iron pot with butter
• pepper
• salt
• a tablespoon flour
• some broth or consomme if at hand

Method

1. 1

   Cut a piece of venison from the leg, lard it, and brown in a pot with butter, pepper, and salt.

2. 2

   Make a gravy with flour and broth.

3. 3

   Roast until done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 358. The excerpt below is the record exactly as published.

pepper, and salt; add the quenelles to the sauce, then some cream; fill the patties, arrange on a hot platter on a paper doily; garnish with watercress or parsley. Serve with currant jelly, as an entree for luncheon or dinner. Ortolans a la Kromeskys Pick, singe, and clean the ortolan, put in water, sherry, pepper, salt, onions, and carrots; let simmer from twenty to twenty-five minutes; leave in the juice until cold. When cold, roll out puff pastry very thin, put on top of the pastry a piece of the bird that has been boned, making in a half-moon style; put in with the bird a teaspoon of chicken mousse that has been highly flavored with sherry, sticking the leg bone from the bird at the end of the pastry; dip in egg and bread crumbs and fry in very hot fat until golden brown, put on a plate in oven from four to five minutes until ready to serve. Arrange on a paper doily, one piece resting on top of another with a paper frill on each. Serve with green peas around and with a rich game sauce (made from the broth the bird has cooked in), as an entree for luncheon or dinner or with the salad. Ortolans a la Russe Cook the birds [see recipe: Ortolans a la Kromeskys]. When done, cut in halves, removing the wing and breast bone, leaving the second joint and leg bone in; stuff with chicken forcemeat all around and put on an oiled paper. In the meantime, have thin slices of bacon, press out very thin, wrap this all around the cutlet of the ortolans that are stuffed with the forcemeat; dip in the batter of egg and flour, then in bread crumbs, and fry in hot fat from four to five minutes. Arrange on a platter, one piece resting on top of another with a paper frill on each. If many cutlets they can be 242 THE SWEDISH, FRENCH, AMERICAN COOK BOOK served in crown style with watercress in the centre and with a Perigueux sauce all around. Ortolans with Rice ( Ortolans au Riz ), a la Victoria Cook the birds [see recipe: Ortolans a la Kromeskys]. Take out, remove the wing and breast bone, leaving the second joint and leg bone in; have them dry. In the meantime, cook one cup of rice in two cups water; when the rice is soft, add one cup of hot milk, and cook again for ten minutes with pepper and salt — stir until creamy. If no suitable mould is at hand to shape it in, take the rice and press it around the cutlet not making it too large; dip in egg and bread crumbs and fry in very hot fat. Serve with a rich supreme sauce, highly flavored with wine, as an entree. Timbales of Ortolans, a la Hildur Alexandra Ortolans en Timbales, a la Hildur Alexandra Cook the birds [see recipe: Ortolans a la Kromeskys]. Pick the meat from the bones; pass through machine once; measure it by the cup; to one cup of the meat take one cup chicken mousse, flavor highly with wine, pepper, and salt. In the meantime, butter timbale cups well, dress them with macaroni a la honey-comb style, threading them with truffles; fill the mould with the mousse, put in water and cook from ten to twelve minutes — covered. When done, turn out on a hot platter. Serve with a rich truffle sauce. PLOVERS ( PLUVIERS ) Roast Plovers ( Pluviers rot is) a la New York Pick, singe, and clean the birds well; leaving the heads on; stick the bills in the breast, tie up plump, put in a roasting pan with a slice of fat bacon on top of each bird, with sherry, onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes — basting frequently. When done, glaze with a brown glaze. Arrange on a platter — heads in and legs out — with a bunch of watercress in the centre; garnish around with roses of radishes and a brown game sauce (made from the pan the birds roasted in). Serve with any kind of salad for luncheon or dinner. Boned Stuffed Plovers with Chicken, a la Lincoln Pluviers desosses et farcis de Poulet, a la Lincoln Pick, singe, and clean the birds well; remove the insides, the breast bone, part of the second joint bone, leaving the leg bone in; stuff with one tablespoon chicken mousse; tie the legs together and with the string around the wings close to the body; put in a pan — a slice of bacon on each, cut side down and breasts up, close to¬ gether — with sherry, pepper, and salt; cook in oven from twelve to fifteen minutes. When done, glaze with a brown glaze. Arrange on a hot platter with watercress in the centre and a brown game sauce around (made from the pan the birds cooked in). Serve with the salad for luncheon or dinner. Plovers ( Pluviers ) a la Jardiniere Pick, singe, and clean the birds well; cut in halves, leaving one whole for decoration, remove the insides; stuff each piece with chicken forcemeat — turn the stuffed side down, forming it in the shape of a leg. Put cutlets and bird on a buttered pan with sherry, pepper, and salt; put in oven and cook from twelve to fifteen min¬ utes — well covered. When done, glaze with a brown glaze, decorate with white cream sauce (a strip all around), and arrange on a foun¬ dation of chicken mousse; put the decorated bird on a crouton of bread; in the centre garnish with watercress; pour a game sauce made from the pan around on the platter. Serve with the salad for luncheon or dinner. If served with mushroom sauce as an entree, it is then called Pluviers aux Champignons. Broiled Plover with Butter ( Pluviers grilles au Beurre ) Pick, singe, and clean the birds well; cut the heads off, remove the insides, rub the birds over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four min¬ utes on each side. When done, prepare some buttered toast — one piece for each person; put one bird on top of each, pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon around, with the salad, for luncheon or dinner. VENISON (VENAISON) Roast Venison ( Venaison rotie ) a la Corinthienne Take a fillet of venison; cut from the leg a piece large enough for a roast — five, six, or seven pounds; lard closely with fat bacon or pork; put in an iron pot with butter, pepper, and salt; brown the venison around in a pan over a hot stove (turning it, take care not to let it burn). When done, put in a pan a tablespoon flour, some broth or consomme if at hand

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