FILLETS OF RED DEER, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the fillets
For the croustade
For the ragout
For the garnish
Instructions (15)
  1. Take out the fillets of two necks of red deer, which must be cut with part of the loin adhering to them.
  2. Trim and lard them all over the upper surface.
  3. Steep them in a marinade (No. 589) for six days.
  4. Proceed to dress them in the same manner as directed for the haunch à la Glengarry.
  5. When the fillets are done, take them out of them, braize on to a baking-sheet, and put them in the oven for a few minutes to dry the larding.
  6. Glaze them nicely.
  7. Dish them up, side-by-side, on an oval croustade of fried bread, about two inches high, and cut round in flutes.
  8. Garnish with a ragout composed as follows:
  9. Braize two pork sausages, and after they have been allowed to cool, cut them up and throw the pieces into a large sautoire.
  10. To these add an equal quantity of round balls of streaky bacon (previously braized), some button mushrooms and green gherkins.
  11. Pour a rich Poivrade sauce on the ingredients.
  12. Let the whole boil on the stove-fire for two minutes.
  13. Pour the ragout round the fillets.
  14. Place a border of quenelles of potatoes (No. 612) (rolled in fried bread-crumbs) round the edge of the dish.
  15. Serve.
Original Text
FILLETS OF RED DEER, A LA ROYALE. TAKE out the fillets of two necks of red deer, which must be cut with part of the loin adhering to them; trim and lard them all over the upper surface, after which steep them in a marinade (No. 589) for six days. Then proceed to dress them in the same manner as directed for the haunch à la Glengarry. When the fillets are done, take them out of them, braize on to a baking-sheet, and put them in the oven for a few minutes to dry the larding; then glaze them nicely, and afterwards dish them up, side-by-side, on an oval croustade of fried bread, about two inches high, and cut round in flutes; garnish with a ragout compose as follows: braize two pork sausages, and after they have been allowed to cool, cut them up and throw the pieces into a large sautoire; to these add an equal quantity of round balls of streaky bacon (previously braized), some button mushrooms and green gherkins. A rich Poivrade sauce must be poured on the ingredients; let the whole boil on the stove-fire for two minutes; pour the ragout round the fillets, and place a border of quenelles of potatoes (No. 612) (rolled in fried bread-crumbs) round the edge of the dish, and serve.
Notes
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