Coat the whole with poivrade sauce, thinned by means of a little beaten cream, and garnished with crescents of truffle and hard-boiled white of egg, and serve a purée of chestnuts at the same time.
[1803—NOISETTES DE CHEVREUIL AU GENIÈVRE]
Cook the noisettes in smoking oil. Dry them, dish them, [571] ]and coat them with the same sauce as that given under “Selle au Genièvre” (No. [1798]).
Serve some stewed apples at the same time.
[1804—NOISETTES DE CHEVREUIL ROMANOFF]
Cook the noisettes; set them on stuffed sections of cucumber, prepared after No. [2124a], and place a slice of truffle on each noisette. Coat with a Poivrade sauce with cream, and serve a mushroom purée separately.
[1805—NOISETTES DE CHEVREUIL VALENCIA]
Cook the noisettes, and dish them in a circle, each on a round [croûton] of brioche fried in butter, and coat lightly with bigarrade sauce.
Serve a sauceboat of bigarrade sauce and an orange salad at the same time.