Venison Cutlets à l'Américaine

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 (2)
Instructions (2)
  1. Cut the cutlets very small, and arrange them en couronne.
  2. Make an Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of red currant jelly, and a glass of Madeira.
Original Text
Venison Cutlets à l'Américaine. Cut the cutlets very small, and arrange them en couronne. Make an Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of red currant jelly, and a glass of Madeira.
Notes
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