Minced Venison

Cut a piece of cooked saddle of venison into even-sized slices; pare and range them in a small sautoir. Reduce the value of two gills of half-glaze sauce (No. 413), incorporating into it a few spoonfuls of the venison gravy and a few spoonfuls of raw cream; when this sauce becomes succulent, finish it with a dash of good vinegar and pour it over the slices of venison. Heat these meats well over a slow fire without allowing the sauce to boil and baste frequently with the same. Dress the stew the same as for minced partridge (No. 2090), either inside a border or else on a dish, and surround with fried Villeroi quenelles (No. 733) or crusts of bread hollowed out and filled in with a cooked salpicon of truffles; strain the sauce over. This mince may also be surrounded with stuffed Spanish olives (No. 695).