Venison Hash, American Style and with Poached Eggs

Fry in a sautoir some shallots, parsley and chives; do not color them; moisten with half white wine and half stock (No. 194a), add as much espagnole sauce (No. 414), reduce, then put in two-thirds of venison and one-third of mushrooms, both cut up in quarter-inch squares. Prepare a border with potato croquette preparation softened with eggs, push it through a cornet on to the edge of the inside basin of the dish, using a channeled socket; then fill the border with the hash, bestrew it with bread raspings, pour over butter and brown in a hot oven.

A more simple hash can be prepared with cold roasted venison and cooked potatoes, equal quantities of both cut in quarter-inch squares. Heat without boiling in a poivrade sauce (No. 522), seasoned to taste. Dish it up very hot and surround with croutons fried in butter.