Epigrammes of Roebuck, Marinade Sauce with Truffles

Pare some roebuck cutlets, put them into a deep dish and season with salt, pepper, mignonette, thyme, bay leaf, parsley leaves, olive oil and lemon juice. Prepare a game quenelle forcemeat (No. 91) with half venison and half rabbit meat, lay eight half heart-shaped bottomless molds, they being three and a half inches long by two wide and half an inch high, on sheets of buttered paper, fill them with the quenelle forcemeat and poach lightly in a slack oven; as soon as sufficiently done to bread-crumb, remove, unmold and dip in beaten eggs, then in bread-crumbs, smoothing this with the blade of a knife. Just when prepared to serve, drain the cutlets, wipe and saute them in butter, fry the quenelles to a fine color, then drain off the cutlets, trim them with paper frills (No. 10) and dress in a circle on a hot dish, alternating them with the quenelles (they to be arranged with the pointed ends uppermost), pour a little marinade sauce (No. 496) with Madeira into the bottom of the dish and serve a sauce-boat of the same, mingling into it three tablespoonfuls of truffles cut in one-eighth inch squares.