Saddle of Antelope, Huntress Style

Procure a fine thick saddle of antelope; raise the sirloin from one part, remove the skin and lard with small lardons (No. 3, Fig. 52); lift up the minion fillets, suppress their sinews and score with large slices of truffles; pare the remainder of the meat and chop it up with as much fat pork, season with mixed spices (No. 168) and add two eggs. Make a stock with the parings and bones of the antelope. Marinate the sirloin and minion fillets and cook them in a brisk oven. Make small balls with the chopped meats; bread-crumb, English style (No. 13), and bake them in a slow oven; reduce some espagnole sauce (No. 414) and Madeira with the prepared stock, and when a consistent sauce is obtained, put in the meat balls, whole chestnuts and stuffed olives (No. 395). Prepare a bread crouton five inches wide, eight long and two and a half high; hollow it out lengthways on both ends and on each side form semicircles two inches in diameter; carve the croutons nicely, fry in butter, and fasten firmly to a dish. Cut the sirloin up lengthwise on the bias, lay the pieces in the hollow and the minion fillets in the center. Fasten a skewer garnished with cocks'-combs and kidneys and crawfish in the middle, and one on each of the two ends, and around with croustades garnished with the above prepared garnishing. Serve a huntress sauce (No. 481) with the meat.