Venison Puffs

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Cut some cold venison into very thin shavings.
  2. Mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces.
  3. Have ready some light puff paste, roll it out thin and divide it in pieces.
  4. Put some of the meat in each, and form them into puffs.
  5. Brush with white of egg, and bake quickly a delicate brown colour.
Original Text
Venison Puffs. Cut some cold venison into very thin shavings, mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces. Have ready some light puff paste, roll it out thin and divide it in pieces, put some of the meat in each, and form them into puffs. Brush with white of egg, and bake quickly a delicate brown colour.
Notes
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