HAUNCH OF RED DEER, A LA KINNAIRD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Prepare and dress a haunch of red deer exactly as the foregoing.
  2. When done, glazed and dished up, garnish it round with alternate groups of fried potatoes (cut in the shape of large olives, and fried in clarified butter), and round potato croquettes.
  3. Pour a well-made sweet sauce (No. 36) under it and send to table.
Original Text
HAUNCH OF RED DEER, A LA KINNAIRD. Prepare and dress a haunch of red deer exactly as the foregoing; when done, glazed and dished up, garnish it round with alternate groups of fried potatoes (cut in the shape of large olives, and fried in clarified butter), and round potato croquettes; pour a well-made sweet sauce (No. 36) under it and send to table.
Notes
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