Filet de Chevreuil à la Dauphin

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

fillets of roe deer ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
slices of fat bacon
smoked ham ↝ Ham, honey, smoked, cooked [Sausages and Luncheon Meats]
three or four green onions ↝ Onions, green, raw [Onions]
a bouquet
consommé
a pint of champagne
fried croutons ↝ Croutons [Crackers, excludes saltines]
savoury butter to taste

Instructions (4)

Lard some neatly trimmed fillets of roe deer and lay them in a stewpan lined with slices of fat bacon and smoked ham, together with three or four green onions, and a bouquet.
Moisten with consommé, and little by little, a pint of champagne.
When the fillets are cooked, skim, strain, and slightly reduce this sauce, if necessary.
Pour the sauce round and over the fillets, garnishing these with fried croutons, spread with savoury butter to taste.

Original Text · last edited 4 days ago

Filet de Chevreuil à la Dauphin.—Lard some neatly trimmed fillets of roe deer and lay them in a
stewpan lined with slices of fat bacon and smoked
ham, together with three or four green onions, and
a bouquet; moistening it with consommé, and little
by little, a pint of champagne; when the fillets are
cooked, skim, strain, and slightly reduce this sauce,
if necessary, and pour it round and over the fillets,
garnishing these with fried croutons, spread with
savoury butter to taste.

Notes

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