Tenison Steak à la Maitre d'Hôtel

Ingredients

• 6 small steaks
• about 2½ pounds of venison
• 1 even teaspoonful salt
• 1 even teaspoonful pepper
• 2 ounces maitre d'hôtel butter

Method

1. 1

   Season steaks, brush with melted butter, broil for 5 minutes on each side.

2. 2

   Dress on a hot dish, spread with maitre d'hôtel butter, and serve garnished with watercress and French fried potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 302. The excerpt below is the record exactly as published.

6 small steaks from a nice leg of venison, weighing in all about 2Ys pounds ; season with 1 even teaspoonful salt and pepper, brush them over with melted butter or fine oil, lay the steaks on a hot broiler, and broil 5 minutes on each side over a moderate fire ; dress them on a hot dish, spread over 2 ounces maitre d'hdtel butter, and serve ; garnish with water cress and French fried potatoes. Tenison Steak with Currant-Jelly Sauce.— Prepare and broil 6 small venison steaks the same as in foregoing recipe. Pre- pare the sauce as follows : Place a small saucepan with Yt table- GAME. 449 spoonful fine-chopped onion, the same of carrots and ham, over the fire ; add Yt ounce butter, Ys bay leaf, 6 whole peppers, cook 5 min- utes; add Y» teaspoonful flour, stir and cook 3 minutes; add lYs gill of broth, a little beef extract, Y» even teaspoonful salt, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 gill of port wine, and cook 5 minutes ; add 1 glass of currant jelly, cook until the jelly is dissolved ; pour the sauce on to a hot dish and dress the steaks over it ; garnish with potato croquettes the size of a hickory nut, or bread croiitons. Venison steak may be served with Colbert sauce, Madeira sauce, or with 1 pint of chestnut pur6e on a hot dish and the steaks dressed over it. Tenison Steak broiled Plain.— Brush 6 small venison steaks over with melted butter, lay them on a hot broiler, and broil 5 minutes on each side. In the meantime stir 2 ounces butter to a cream ; add 1 even tablespoonf ul salt, Ys c'^en teaspoonful pepper ; spread this over both sides of the steaks ; garnish with potato pa- tricia and water cress or with Sarah Bernhardt potatoes. Tenison garnished with Aspie.— Skin, lard, and roast a loin of venison, cut off the fillets close to the bone, and carve into slices ; put the slices back into their former places so that they look as if they had not been cut. Glaze the whole and garnish with chopped aspic and water cress. Leg of Tenison in Aspie. — Have a leg of a young venison larded and roasted ; when cold cut the upper side into slices and put them in their former places again. Glaze and garnish with chopped aspic, water cress, or white lettuce leaves ; twist a frill of fringed paper around the knuckle, and serve. Gold Boast Tenison in Aspic.— Gut from a roasted leg of venison nice square pieces about 2 inches in size. Place a deep form in a pan of cracked ice, pour into the form some aspic (see Aspic) Ys ii^ch high, and let this get firm ; then cover it with a dec- orations of boiled beets cut into scallops, slices of hard-boiled eggs, small green pickles, capers, and small white onions. Cover with 450 GAMB. aspic, let it get firm, put in some of the meat, and ooyer again with aspic ; continue alternately with aspic, meat, and the other ingredi- ents until the form is full ; let the last layer be aspic. When firm and ready to serve hold the form for a second in hot water, turn it on to a round dish, and garnish with parsley. Serve with mayonnaise. Hare and Babbits^ Boasted.— Bemove the entire skin from 2 good-sized rabbits or a good-sized hare, then the fine skin ; cut off the head, open the belly, remove the insides, carefully separate the gall from the liver, wash and wipe the hare dry, lard with fine strips of larding pork, season with 1 even teaspoonful salt, lay into a roasting pan, put 2 ounces butter in small pieces over it, place in a hot oven, and roast, basting frequently till light brown ; then add a little water, and roast till done, which will take about 45 minutes ; the meat should be juicy and rare on the bone. Lay the hare on a hot dish, garnish with shaved pink and white horseradish, and senre with celery-root salad and currant jelly. (For salad, see my book on Desserts and Salads.) Hare roasted & I'Anglaise* — Remove the entire skin from a good-sized hare, leaving on the head and feet ; then cut off the fine skin with a sharp knife, wash and wipe dry, lard with fine strips of larding pork ; then season with 1 even tablespoonful salt, Vt even teaspoonful pepper;

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