A guide to modern cookery

Marinade it for a few hours only, and roast it on the spit, basting it the while with the marinade. Set it on a long dish, and surround it with bananas tossed in butter. At the same time serve a Roberts sauce, combined with a third of its bulk of Poivrade sauce, and one oz. of fresh butter per pint. 1797—SELLE DE CHEVREUIL A LA BEAUJEU Lard and roast it. Set it on a long dish, and surround it with artichoke-bottoms, garnished with lentil purée, and alternated with chestnuts cooked in a small quantity of consommé and glazed. Serve a venison sauce separately. 1798—SELLE DE CHEVREUIL AU GENIEVRE Lard the saddle, and roast it. Swill the baking-tray with a small glassful of burned gin; add one powdered juniper berry and one-sixth pint of double cream. Reduce the cream to half; complete with a few tablespoonfuls of poivrade sauce and a few drops of lemon juice. Serve this sauce with the saddle, and send separately some, hot stewed apples, very slightly sugared. 1799—SELLE DE CHEVREUIL AVEC SAUCES DIVERSES Saddle of roebuck may also be served with the following sauces:—Poivrade, Venison, Grand-Veneur, Moscovite, Roberts, &c. The selected accompaniment determines the title of the dish. 1800—NOISETTES ET COTELETTES DE CHEVREUIL The same recipes may be applied to both. Trim them after the manner of lamb noisettes or cutlets. They may be moderately marinaded, but they may also be used fresh. In the latter case, fry them in butter over a somewhat fierce fire, like the lamb noisettes. If they have been marinaded, it is better to toss them very quickly in very hot oil, and then to dry them before dishing them. It is in the dishing only that the noisettes and the cutlets differ; for, whereas the latter are always dished in a crown, one overlapping the other, or each separated from the rest by croatons of bread-crumb fried in butter, the noisettes are always dished in a circle on small, oval crodtons fried in butter, or on tartlet crusts containing some kind of garnish. 1801—COTELETTES DE CHEVREUIL CONTI Sauté the cutlets in very hot oil; dry them; dish them in a crown, and separate them by similarly-shaped collops of salted tongue. Swill the saucepan with a little white wine; add this liquor to a Poivrade sauce, and coat the cutlets with it. Serve a light, buttered purée of lentils at the same time. 1802—COTELETTES DE CHEVREUIL DIANE Spread an even layer, one-third inch thick, of mousseline game forcemeat on a tray. Poach this forcemeat in a steamer or in a very moderate oven, and cut it into triangles equal in size to the cutlets. Toss the latter as already explained; dish them in a crown, and separate them by crotitons of forcemeat already prepared. Coat the whole with poivrade sauce, thinned by means of a little beaten cream, and garnished with crescents of truffle and hard-boiled white of egg, and serve a purée of chestnuts at the same time. 1803—NOISETTES DE CHEVREUIL AU GENIEVRE Cook the noisettes in smoking oil. Dry them, dish them, GAME $71 and coat them with the same sauce as that given under “‘ Selle au Geniévre ’’ (No. 1798). Serve some stewed apples at the same time. 1804—NOISETTES DE CHEVREUIL ROMANOFF Cook the noisettes; set them on stuffed sections of cucumber, prepared after No. 2124a, and place a slice of truffle on each noisette. Coat with a Poivrade sauce with cream, and serve a mushroom purée separately. 1805—NOISETTES DE CHEVREUIL VALENCIA Cook the noisettes, and dish them in a circle, each on a round croiton of brioche fried in butter, and coat lightly with bigarrade sauce. Serve a sauceboat of Béarnaise sauce and an orange salad at the same time.