Take a slice of the venison, cook in water with Madeira wine,
onions, pepper, and salt, until tender — from one to one and
a half hours; leave in the juice until cold. When cold, take
out, form in little cutlets the shape of a small chop, leave on a
buttered pan, cover with the mousse of chicken, decorate with
mousse (colored orange color) and some truffles, put in oven with
some sherry and butter, cook from six to eight minutes✪ Stuffed Venison Cutlets with Mushrooms a la Alfred — well
covered. When done, take out. Serve on a foundation of hot
hominy with a rich brown mushroom sauce in the centre, with
some currant jelly, as an entree for luncheon or dinner.
Venison Cutlets ( Cotelettes de Venaison) a la Grisaille
Cut fillet of venison in round pieces about four inches around
and three-quarters of an inch thick; put in Madeira wine and soak
for about half an hour then dip in egg and bread crumbs and fry
in very hot fat. Arrange on a hot platter on a paper doily, one
resting on top of another; put a little toothpick paper frill in each;
garnish with parsley. Serve with red currant jelly as entree.
This is also served as a luncheon or supper dish with Saratoga
chips or French fried potatoes.
Venison Cutlets ( Cotelettes de Venaison) a la St. Hubert
Cut fillet of venison in round pieces about four inches around
and three-quarters of an inch thick; lard with truffles by sticking a
sharp point of a knife in and then a piece of truffle in each hole;
cover the fillets all over with the truffles; put on a buttered pan
with some Madeira wine, pepper, and salt; put in oven and cook
from twelve to fifteen minutes — well covered. When done, glaze
with a brown glaze. Serve on round pieces of toast with a
brown sauce strongly flavored with Madeira wine and some cut-up
sweet gherkins added to the sauce. Entree for luncheon or dinner.
244
THE SWEDISH, FRENCH,
Venison Cutlets ( Cotelettes de Venaison ) a la Chevreuil
Cut thin cutlets from the loin of venison; cook in butter,
wine, stock, and some mushrooms; let simmer slowly until well
done; take out; glaze with a brown glaze. Place on hot slices of
tomato all around and serve in the centre a mushroom sauce —
made by thickening the stock that the cutlets cooked in with a
teaspoon of cornstarch dissolved in some water; flavor with sherry,
pepper, and salt; add the mushrooms to the gravy and serve it in
centre of this dish. Can also be served with potatoes and green
vegetables as a luncheon or supper dish.
Venison Cutlets ( Cotelettes de Venaison ) a la Poivrade
Are made the same way as Cotelettes de Venaison a la Chevreuil
and served with a nice creamed mushroom sauce, sweet pickles,
and parsley. ,
Venison Cutlets ( Cotelettes de Venaison ) a la Bohemienne
Cut the cutlets of venison in the shape of chops, soak in marin¬
ade sauce, put on a clean linen to dry, dip in egg and bread crumbs,
put on a broiler and broil. Serve on hot pieces of toast with marinade
sauce and currant jelly. [Potatoes and green vegetables can also
be served with this dish.]
Venison Cutlets with Green Peas, a la Perigord
Cotelettes de Venaison aux Petits Pois, a la Perigord ✪ Venison Cutlets with Green Peas, a la Perigord
Page 362 · 2 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a slice of the venison, cook in water with Madeira wine, onions, pepper, and salt, until tender — from one to one and a half hours; leave in the juice until cold. When cold, take out, form in little cutlets the shape of a small chop, leave on a buttered pan, cover with the mousse of chicken, decorate with mousse (colored orange color) and some truffles, put in oven with some sherry and butter, cook from six to eight minutes — well covered. When done, take out. Serve on a foundation of hot hominy with a rich brown mushroom sauce in the centre, with some currant jelly, as an entree for luncheon or dinner.
Venison Cutlets ( Cotelettes de Venaison) a la Grisaille
Cut fillet of venison in round pieces about four inches around and three-quarters of an inch thick; put in Madeira wine and soak for about half an hour then dip in egg and bread crumbs and fry in very hot fat. Arrange on a hot platter on a paper doily, one resting on top of another; put a little toothpick paper frill in each; garnish with parsley. Serve with red currant jelly as entree.
This is also served as a luncheon or supper dish with Saratoga chips or French fried potatoes.
Venison Cutlets ( Cotelettes de Venaison) a la St. Hubert
Cut fillet of venison in round pieces about four inches around and three-quarters of an inch thick; lard with truffles by sticking a sharp point of a knife in and then a piece of truffle in each hole; cover the fillets all over with the truffles; put on a buttered pan with some Madeira wine, pepper, and salt; put in oven and cook from twelve to fifteen minutes — well covered. When done, glaze with a brown glaze. Serve on round pieces of toast with a brown sauce strongly flavored with Madeira wine and some cut-up sweet gherkins added to the sauce. Entree for luncheon or dinner.
Venison Cutlets ( Cotelettes de Venaison ) a la Chevreuil
Cut thin cutlets from the loin of venison; cook in butter, wine, stock, and some mushrooms; let simmer slowly until well done; take out; glaze with a brown glaze. Place on hot slices of tomato all around and serve in the centre a mushroom sauce — made by thickening the stock that the cutlets cooked in with a teaspoon of cornstarch dissolved in some water; flavor with sherry, pepper, and salt; add the mushrooms to the gravy and serve it in centre of this dish. Can also be served with potatoes and green vegetables as a luncheon or supper dish.
Venison Cutlets ( Cotelettes de Venaison ) a la Poivrade
Are made the same way as Cotelettes de Venaison a la Chevreuil and served with a nice creamed mushroom sauce, sweet pickles, and parsley. ,
Venison Cutlets ( Cotelettes de Venaison ) a la Bohemienne
Cut the cutlets of venison in the shape of chops, soak in marinade sauce, put on a clean linen to dry, dip in egg and bread crumbs, put on a broiler and broil. Serve on hot pieces of toast with marinade sauce and currant jelly. [Potatoes and green vegetables can also be served with this dish.]
Venison Cutlets with Green Peas, a la Perigord Cotelettes de Venaison aux Petits Pois, a la Perigord
Records on this page
Stuffed Venison Cutlets with Mushrooms a la AlfredVenison Cutlets with Green Peas, a la Perigord