CUTLETS OF ROEBUCK, A LA KINNAIRD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Marinade
Mirepoix
Sauce
Garnish
Main Ingredient
Cooking
Instructions (17)
  1. Cut out the fillets from two necks of roebuck.
  2. Trim these fillets neatly.
  3. Lard the fillets closely.
  4. Steep the fillets for about two days and nights in some cold marinade (No. 234).
  5. When about to dress the fillets, drain them upon a cloth.
  6. Place the fillets in a sautapan spread with butter.
  7. Moisten the fillets with some white mirepoix (No. 235) in sufficient quantity to reach up to the larding.
  8. Place buttered paper on the top.
  9. Put the fillets to braize in the oven.
  10. Baste them frequently with their own liquor.
  11. When done, glaze them nicely.
  12. Place them on their dish.
  13. Garnish with groups of quenelles made with roebuck.
  14. Garnish with small potatoes cut in the form of large olives and fried in clarified butter.
  15. Pour some Napolitain sauce (No. 63) under the entrée.
  16. Glaze the fillets.
  17. Serve.
Original Text
CUTLETS OF ROEBUCK, A LA KINNAIRD CUT out the fillets from two necks of roebuck, trim these neatly, and lard them closely; steep them for about two days and nights in some cold marinade (No. 234), and when about to dress the fillets, drain them upon a cloth, place them in a sautapan spread with butter, and moisten with some white mirepoix (No. 235) in sufficient quantity to reach up to the larding; place buttered paper on the top, and put them to braize in the oven; baste them frequently with their own liquor, and when done, glaze them nicely, and place them on their dish; garnish with groups of quenelles made with roebuck and small potatoes cut in the form of large olives and fried in clarified butter; pour some Napolitain sauce (No. 63) under the entrée, glaze the fillets, and serve.
Notes
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