NECKS OF RED DEER, A LA ST. ANDREW

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Prepare and braize two necks of red deer in the manner last mentioned
  2. When done glaze and dish them up after the same directions
  3. Garnish with a rich Financière ragout (No. 188), with Poivrade sauce
  4. Surround them with a border of quenelles of grouse, decorated with
Original Text
NECKS OF RED DEER, A LA ST. ANDREW. Prepare and braize two necks of red deer in the manner last men- tioned; when done glaze and dish them up after the same directions; garnish with a rich Financière ragout (No. 188), with Poivrade sauce; surround them with a border of quenelles of grouse, decorated with
Notes
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