Crepine and Sausages of Venison

Crepine.—Take a pound of venison minion fillets, suppress all the sinews and cut it up into medium quarter-inch squares, place these in a vessel with half as many raw truffles cut in three-sixteenths inch squares, and season with salt and spices, pour a little Madeira over and marinate for one hour. Mix in with some prepared pork farce (No. 68), three ounces of foies-gras braised and cut in three-sixteenths inch squares; after it is cold, pound the parings with a few truffle parings and put the whole together, season highly and divide the preparation into even parts each the size of an egg and shape them into flat ovals, wrap up in fresh pork "crepine" or caul fat, brush over with butter, dip in bread-crumbs and broil on a moderate fire for fifteen minutes while turning over; range them on a dish, pouring a little reduced gravy (No. 404) in the bottom, or add some Westphalian sauce (No. 561) to this.

Sausages.—Chop up three pounds of lean and sinewless venison with the same weight of fresh pork, a coffeespoonful of fine spices or else powdered sage, two coffeespoonfuls of pepper, three of salt, and three gills of water; when the whole is well chopped fill some mutton casings so as to form sausages five to six inches long; prick them and broil.