Removes of Venison

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the ham
for the croûtade
for the base decoration
for serving
for dressing Westphalia hams (reference)
Instructions (10)
  1. Cut the venison (or ham) into an ornament resembling leaves or scallops, spread out in a fan-like form.
  2. Glaze the ham.
  3. Put the ham on its dish, raised on an oval croûtade, two inches and a half high, formed to the shape of the ham, cut round in flutes, and fried of a light colour.
  4. Round the base, place a dozen or fifteen small fluted croûtades of fried bread.
  5. Fill the croûtades with green-peas, asparagus-heads, carrots and turnips, scooped out in the form of very small olives, and nicely glazed.
  6. Glaze the ham.
  7. Put the paper ruffle on the bone.
  8. Serve.
Sauce
  1. Mix some bright Espagnole sauce with some of the essence of ham, previous to reduction of the sauce.
  2. Serve in a sauceboat, to be served with the ham from the sideboard, when it is carved.
Original Text
REMOVES OF VENISON. knife) an ornament resembling leaves or scallops, spread out in a fan-like form; glaze the ham, and put it on its dish, raised on an oval croûtade, two inches and a half high, formed to the shape of the ham, cut round in flutes, and fried of a light colour; round the base, place a dozen or fifteen small fluted croûtades of fried bread, filled with green-peas, asparagus-heads, carrots and turnips, scooped out in the form of very small olives, and nicely glazed. Glaze the ham, put the paper ruffle on the bone, and serve. Serve some bright Espagnole sauce, mixed with some of the essence of ham, previous to reduction of the sauce, in a sauceboat, to be served with the ham from the sideboard, when it is carved. Note.—Granada, Bayonne, and foreign hams in general, are pre- pared for the table, according to the directions given for dressing Westphalia hams.
Notes
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