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page 124
357d. CUISSOT DE CHEVREUIL ROTI.
ROAST LEG OF VENISON. (Roast.)
PROPORTIONS AND PREPARATION.--As for No. 357a.
357e. CUISSOT DE CHEVREUIL. SAUCE POIVRADE.
LEG OF VENISON. SAUCE POIVRADE. (Releve.)
PROPORTIONS AND PREPARATION.--As for No. 357c.
357f. CUISSOT DE CHEVREUIL. SAUCE VENAISON.
PROPORTIONS AND PREPARATION.--As for No. 357c. (Releve.)
357g. FILLET DE CHEVREUIL. SAUCE VENAISON.
VENISON STEAK. VENISON SAUCE. (Entree).
PROPORTIONS.--For five persons:
Venison tenderloin........3 lbs.
Butter....................3 tablespoonsful.
Time.--15 to 20 minutes.
PREPARATION.--1st. Pickle the tenderloin as indicated No. 357a. Cook it as
indicated for the Fillet Saute No. 215, and serve with venison sauce apart, No
357y.
357h. COTELETTES DE CHEVREUIL. SAUCE POIVRADE.
VENISON CHOPS OR CUTLETS. SAUCE POIVRADE. (Entree.)
PROPORTIONS.--For five persons:
Venison chops......5 to 6.
Salt and pepper....To suit the taste.
Butter.............3 tablespoonsful
Time.--15 minutes.
PREPARATIONS.--1st.--Pickle the chops for 24 hours in the pickling No. 357z, No.
1 (but only 1/4 of the proportion indicated.) Fry in butter for about 15
minutes. Serve with sauce poivrade, No. 357x apart.
357i. CIVET DE CHEVREUIL.
VENISON STEW. (Entree.)
PROPORTIONS.--For five persons:
Venison brisket or shoulder....7 to 8 lbs.
Butter.........................3 tablespoonsful.
Flour..........................2 tablespoonsful.
Red wine.......................1 glassful.
Stock..........................1 glassful.
Salt and pepper................To suit the taste.
Small onions...................20.
Parsley........................1/2 handful.
Time.--1 3/4 hours.
PREPARATION.--1st. Cut the brisket or shoulder (which are too tough to be
roasted) in pieces about 1/2 the size of the hand. 2d. Warm in a stew pan 3
tablespoonsful butter, add the buck and let brown a while.
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