The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a pint of demi-glace (No. 9) and four spoonfuls of consommé, reduce till it adheres to the spoon, add a little sugar and a pat of butter, mix well, and sauce over the cotelettes, which serve as hot as possible. No. 782. _Cotelettes de Venaison aux olives._ Proceed exactly as above, but just before pouring the sauce over add about twenty stoned olives, dress them in the centre, sauce over and serve; truffles or mushrooms may likewise be introduced. No. 783. _Cotelettes de Venaison au jus de groseilles._ Sauté and dress your cotelettes as above, then put a pint of thin sauce poivrade (No. 32) in the sauté-pan with a little consommé, reduce till thickish, skim a little, add a spoonful of currant jelly, sauce over and serve. No. 784. _Hashed Venison._ The remains of a haunch of venison when cold is much thought of as hash, under which humble name it makes its appearance amongst the most sumptuous dishes, and is a great favourite with epicures, but if no fat remains do not attempt to dress it; but a good haunch well-carved will supply sufficient fat to hash the remainder. Put a quart of good brown sauce (No. 1) in a stewpan with a pint of consommé (No. 134), a piece of glaze, and a good bunch of parsley, let reduce to a good demi-glace, skim, then have as much venison as you require cut in thin slices, the fat thicker than the lean, put it into the sauce, season with pepper and salt, put it over a sharp fire to get hot as quick as possible, but do not let it boil or it would get hard and become very greasy, serve as hot as possible, with red currant jelly separate, make only sufficient for one entrée. No. 785. _Venison Pie_. May also be made from the remains of a haunch in a common pie-dish or silver soufflée-dish; put some thin slices of venison at the bottom of the dish, season with pepper, salt, and little chopped eschalot, then a layer of fat, proceeding alternately till the dish