VENISON SCOLLOPS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Cut the fillet from the bone, with all the fat adhering to it, remove the outer skin, and then cut it into scollops—taking care not to trim off more of the fat than is necessary.
  2. Place them in a sautapan with clarified butter, season with pepper and salt, and fry them brown on both sides.
  3. Pour off all the grease, add some scollops of mushrooms, a piece of glaze, and a glass of port wine.
  4. Simmer the whole together over the stove-fire for about three minutes, and then pour in some Pouvrade sauce (No. 28).
  5. Toss the scollops in the sauce on the fire until quite hot, and then dish them up with a border of quenelles of potatoes (No. 312), and serve.
  6. Alternatively, serve with Portarlington sweet sauce (No. 66), omitting the mushrooms.
Original Text
VENISON SCOLLOPS. VENISON for this purpose ought to be kept until it has become quite tender: a piece of the end of the neck may be used. Cut the fillet from the bone, with all the fat adhering to it, remove the outer skin, and then cut it into scollops—taking care not to trim off more of the fat than is necessary; place them in a sautapan with clarified butter, season with pepper and salt, and fry them brown on both sides; pour off all the grease, add some scollops of mushrooms, a piece of glaze, and a glass of port wine; simmer the whole together over the stove-fire for about three minutes, and then pour in some Pouvrade sauce (No. 28); toss the scollops in the sauce on the fire until quite hot, and then dish them up with a border of quenelles of potatoes (No. 312), and serve. These scollops may also be served with Portarlington sweet sauce (No. 66), in which case the mushrooms must be omitted.
Notes
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