No. 542. Necks of Doe Venison à la Corinthienne.
Trim two necks of venison by cutting out the shoulders, not too deep, cut the breast off rather narrow, slip your knife between the rib bones and the flesh to half way up, saw off the bones, skewer the flap over, detach the chine bones from the flesh, saw them off, and lard the fillets; put them in marinade (No. 426) one day (they must be well covered), tie them up in oiled paper, and roast for one hour; when done glaze and salamander the tops, dress them fillet to fillet on your dish, and sauce the same as for haunch à la Corinthienne.
No. 543. Necks of Venison à la Bohémienne.
Proceed as above, and sauce as for fillet of beef à la Bohémienne (No. 426.)
No. 544. Faisans à la Corsaire.
Procure three young pheasants, truss them as for boiling, chop the livers very fine, and put them into a basin with a quarter of a pound of chopped suet, one pound of bread-crumbs, a little pepper, salt, grated nutmeg, chopped parsley, and thyme; mix the whole well together with four eggs, put in a mortar, pound it well, stuff the birds with it, and roast them in vegetables; make a croustade shaped like the bows of a ship, dress it at the head of the dish, make a large quenelle (No. 120), which ornament with truffles to fancy; run a silver attelet through it lengthwise, and stick it at the top of the croustade, dress the pheasants on the dish, the tails of two of them touching the croustade, and the other between, with its breast towards the end of the dish; have ready the following sauce: put two quarts of the sauce à l’essence de gibier (No. 60) in a stewpan, with half a pint of white broth; reduce till it adheres to the spoon, then add twenty dressed cockscombs and twenty heads of mushrooms; sauce over the pheasants and serve.
No. 545. Faisans à la Garde Chasse.
Procure four very young hen pheasants, truss them for roasting, merely cut off the tips of the claws, make a small incision in the leg at the knuckles, and truss them with their claws resting on their thighs, and their knuckles over their tails; stuff them with the same preparation as in the last, but adding a glass of brandy and half a gill of double cream; put them on your spit, have ready washed and cut from the roots a few good handfuls of heather from the mountain, surround the birds with it, and tie them in oiled paper; roast them three quarters of an hour, take them up, and dress them on your dish in the form of a cross; have four large quenelles of game (No. 123), and place one between each pheasant; have ready the following sauce: put two glasses of port wine in a stewpan, with a teaspoonful of sugar, and an ounce of glaze; boil three minutes, then add a quart of the sauce à l’essence de gibier (No. 60); boil altogether ten minutes, skim, add two ounces of fresh butter, stir it in with a wooden spoon; when quite melted pour the sauce over the birds, and serve.
No. 546. Faisans truffés à la Piémontaise.
Procure four young pheasants as above, but they must be quite fresh, stuff the breasts of them with half a pound of truffles prepared as for poularde à la Périgord (No. 524), only using half oil and half bacon, and adding half a clove of garlic scraped; show as much truffles as possible under the skin; they must be kept in that way a week or more (according to the weather), before they are fit for dressing; roast nearly an hour in oiled paper of a light gold colour, dress upon your dish in the form of a cross, have ready the following sauce: put two quarts of clear aspic (No. 1360) in a stewpan, reduce twenty minutes, cut six raw or preserved truffles in slices, put them into the aspic with a glass of champagne, hock, or madeira, and a little sugar; stew them twenty minutes, sauce over your birds, and serve very hot.