Venison Steak, Sauce Bearnaise

Ingredients

• a thick steak from the leg
• a little butter or, better still, olive oil
• squeeze a little lemon juice
• a gallon of strong soup
• the yolks of four eggs
• a pint of the reduced soup
• a tablespoonful of vinegar
• garlic or shallots
• the juice of a lemon

Method

1. 1

   Brush venison steak with butter or olive oil and broil.

2. 2

   Serve with lemon juice and Sauce Bearnaise.

3. 3

   For the sauce, reduce strong soup, whisk yolks in a buttered saucepan, gradually add reduced soup, vinegar, and lemon juice while whisking.

4. 4

   Stir continuously without boiling until smooth.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 21. The excerpt below is the record exactly as published.

VENISON STEAK, SAUCE BEARNAISE. eggs as much flour as they will take, and knead to a smooth, stiff dough ; divide this into six equal parts, and work them into balls ; put one at a time on a very smooth bread board, and roll it out with a straight even-surfaced rolling-pin until it is transparent in every part; lay each sheet on a clean towel as soon as finished, and by the time the last ball is rolled out, the first will be dry enough to cut as follows : Cut the sheet into quarters, place them on top of each other with their cut edges quite even, and cut them with a sharp, thin, steel knife, into very narrow, cord- like stripes; spread them apart to dry; con- tinue this process until all are cut. The sheets may be stamped out with fancy-shaped cutters ; when doubled the forms will split apart when cooked. White nudels are made with flour and white of eggs. If intended for future use, dry them well, cover them with paper, and keep in a dry place. When wanted for soups, boil them twelve to fifteen minutes in the soup ; let them float on top a few minutes, and serve. Venison Steak, Sauce Bearnaise. — Venison can be served in as many ways as beef, and is supposed to be more easily digested. Select a thick steak from the leg, brush over it a little butter, or, better still, olive oil, and broil it. Put it on a hot dish, and squeeze a little SAUCE BEARNAISE. 65 lemon juice over it ; pour around it a well-made sauce Bearnaise, and serve. Sauce Bearnaise. — Reduce a gallon of strong soup to a quart by long boiling, and keep it warm. Beat up the yolks of four eggs, turn them into a buttered saucepan, whisk them, and gradually add a pint of the reduced soup (which is called glaze) ; add, while whisking, a table- spoonful of vinegar strongly flavored with garlic (or, if liked, a quantity of the juice from bruised garlic or shallots), and the juice of a lemon

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