Young Wild Boar—Quarter—Garnished with Cutlets and Breasts Marinade Sauce

Have a quarter of young wild boar very tender; suppress the rind and marinate in a cooked cold marinade (No. 114) for twenty-four hours; drain and wrap in several sheets of strong buttered paper. Put it in a roasting pan and cook it in the oven. Have the breasts braised, and when done bone and lay them under a light weight to get cold, then cut them into eight pieces paring each one to the shape of a half heart, then dip in eggs and bread-crumbs, and fry till hot and of a fine golden color. Trim eight cutlets, marinate them for twenty-four hours, drain, wipe and saute with clarified butter. Dress the breasts on one side of the quarter and the cutlets on the other, glaze them with meat glaze (No. 402) and cover the quarter with a little marinade sauce (No. 496), serve more of it separately with the boar, trimming the handle of the leg with a paper frill (No. 10).