No. 775. Langue de Porc demi salé.
Have three fillets of pork larded, and braise as (No. 773), and cut each fillet in halves to make six pieces, boil also three small pigs’ tongues, split each one in half, skin and trim nicely, make a border of mashed potatoes on your dish, upon which dress the fillets and tongues alternately in crown, glaze lightly and serve with a sauce tomate (No. 37).
Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but they are not such delicate eating.
DOE VENISON, OR CHEVREUIL.
The flesh of the doe or roebuck is a kind of black meat, and possesses a wild gamey taste; it is seldom used without being pickled in a marinade, and is sent to the table with a sharp and savoury sauce.
No. 776. Cotelettes de Chevreuil à la Bohémienne.
Cut twelve cotelettes from the necks, the same as you would mutton, but they will be rather larger, make two quarts of the marinade as for filet de bœuf à la Bohémienne (No. 426), and lay in the cotelettes, let them remain four days; when ready for use take them out, dry upon a cloth, season with a little pepper and salt, dip in flour, egg and bread-crumb afterwards, dip them in clarified butter, and again in the bread-crumbs, beat them lightly with a knife, place them on a gridiron, broil nicely, dress them in crown, and have ready the following sauce: put six tablespoonfuls of the marinade in a stewpan, with a piece of glaze the size of a walnut, reduce it a little, then add twelve spoonfuls of brown sauce (No. 1) and six of consommé, reduce again until it adheres to the back of the spoon, season a little high, add half a tablespoonful of currant jelly, sauce round and serve. Garniture as for cotelettes de mutton may be introduced.
No. 777. Cotelettes de Chevreuil sauté sauce poivrade.
Having cut twelve cotelettes, season with pepper and salt, put a quarter of a pound of butter in a sauté-pan, melt it and lay in the cotelettes, put them over a sharp fire and when partly done turn, keeping them underdone; take all the butter away without disturbing the cotelettes, then pour a pint of thin poivrade sauce (No. 32) and half a pint of consommé over, let them simmer about ten minutes till the meat has taken the flavour of the sauce, dress the cotelettes as before, reduce the sauce till it adheres to the spoon, add twenty pickled mushrooms, sauce over and serve.