Carefully clear the meat of the roebuck of all tendons, and chop it up with a knife, combining with it the while the third of its weight of fresh butter, as much bread-crumb, soaked in milk, and pressed, and one-third pint of fresh cream per lb. of meat. Season, divide into portions weighing two oz., mould to a nice round shape, wrap in pig’s caul, cook quickly at the last moment, and dish in the form of a crown.
Coat with Chasseur sauce, and send a timbale of celery purée separately.
[1807—NOISETTES DE CHEVREUIL WALKYRIE]
[Sauté] the noisettes in the usual way, and dish them in the form of a crown, each on a small quoit of “Pommes Berny” (No. [2184]). On each noisette lay a fine, grilled mushroom, garnished with a rosette of Soubise purée, made by means of a piping-bag fitted with a grooved pipe. Pour a little venison sauce over the dish, and send a sauceboat of it separately.
N.B.—Roebuck noisettes and cutlets are still served with purées of chestnuts or celery, with truffles, [cèpes], mushrooms, &c.
The sauces best suited to them are Poivrade sauce and its derivatives, such as Venison sauce, Grand-Veneur sauce, Romaine sauce, &c., also Roberts sauce Escoffier.
[1808—CIVET DE CHEVREUIL]
For “Civet de Chevreuil” the shoulders, the neck, and the breast are used, and these pieces are cut up and set to [marinade] six hours beforehand with the aromatics and the same red wine as that with which the civet will be moistened.
[572]
]When about to prepare the civet, drain and dry these pieces, and proceed exactly as for “Civet de Lièvre” (No. [1821]), except for the thickening by means of blood, which the difficulty of obtaining the blood of the roebuck perforce precludes.
This civet, which should be classed among dishes for the home, is usually served in the form of a stew; for, inasmuch as the final thickening with blood is lacking, it can only be an imitation of the civet. When, therefore, hare’s blood is available, it should always be used in finishing this dish exactly after the manner of No. [1821]—that is to say, the preparation should be given the characteristic stamp of civet by means of a final thickening with blood.