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Entrées: Poivrade

Côtelettes de venaison à l'Américaine are served with a rich Espagnole sauce. au jus de groseilles-with Poivrade sauce and red currant jelly.

Rouelles de cerf à la St. Hubert are slices of fillet of venison, larded, and cooked in brown sauce with wine, slices of gherkins, etc.; served with a compote of French plums.

Côtelettes de chevreuil sautées are cutlets of roebuck cooked in butter, with wine, stock, mushrooms, etc., and served in the sauce. sautées sauce Poivrade are sauté, and served in Poivrade sauce with pickled mushrooms. à la Bohémienne are soaked in marinade, breadcrumbed and broiled; served in brown sauce with some of the marinade, currant jelly, etc.