The Swedish, French, American cook book

Cut the venison in chops, put in a pan with butter, half a cup wine, onions, carrots, pepper, and salt. Cook for ten minutes — well covered; take up and put on a broiler. Glaze with a brown Perigord sauce made from the juice they have cooked in. Put in oven five minutes, uncovered, and decorate with white cream sauce and truffles. Put a paper frill on each chop bone. Serve on pieces of toast with peas in the centre and a supreme sauce. Grilled Venison Cutlets a la Corinthienne Cotelettes de Venaison grillees, a la Corinthienne Cut very thin slices from the leg of venison, put on a broiler and broil until golden brown on both sides. Arrange on a platter; pour over some melted butter; sprinkle with chopped parsley. Serve with sauce corinthienne as a breakfast, luncheon, or supper dish. Ragout of Venison ( Rogout de Venaison ) a la Hammond Select a loin of venison; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrots; cook from one to two hours. In the meantime, while the meat is cooking, take some carrots cut in pieces, onions, and string beans (cut in thin slices across); cook nice and green. When the vegetables and meat are done, put one tablespoon butter in a saucepan, add one tablespoon flour, two cups of broth from the venison. Cook and stir until well dissolved; color with kitchen bouquet golden brown, then add the venison. Remove the onions, large pieces of carrots, and bay leaves. Let the venison simmer in the gravy for about half an hour, slowly; skim well. Dish in the centre of the platter, mix the vegetables with the rest of the gravy and pour all around; garnish with parsley. Serve with currant jelly for luncheon or dinner. Mousse of Venison ( Mousse de Venaison) a la Ericsson Put about three-quarters of a pound of venison through the machine five or six times, add the whites of two eggs, press it through a very fine sieve, put in a saucepan in a bowl of ice and stir until it begins to get cold. Then mix milk and cream, and put it gradually into the mousse, beating it all the time. When about half quantity of milk and cream has been used, add some pepper and salt and a little sherry; then add some more milk and cream; try a little on hot water on the stove, and if too hard, add some more cream. Try again and again until the mousse is of the right con¬ sistence. Butter a ring mould; decorate with truffles and Spanish pepper, fill with the mousse of venison, put in a pan of hot water, let simmer slowly ten to fifteen minutes — well covered. Turn out on a platter on a paper doily; garnish with parsley. Serve with truffle sauce in the centre, as an entree for luncheon or dinner. Timbale of Mousse of Venison, a la Hollandaise Mousse de Venaison en Timbale, a la Hollandaise Butter timbale cups, decorate with truffles and Spanish pepper, fill with the mousse of venison; cook in oven, in hot; water, from eight to ten minutes — well covered. Serve with a hollandaise sauce as an entree for luncheon or dinner. Quenelles of Mousse of Venison with Mushroom Sauce Quenelles de Mousse de Venaison, Sauce Champignon