Saddle of Venison a la Harder

Roast to a fine color a medium-sized saddle of venison, after having marinated it for two days, and then larded it with lardons (No. 2, Fig. 52); glaze and let stand till cold, then raise up the sirloin part and cut it in pretty slices, either bias or lengthwise. Add to some Madeira poivrade sauce (No. 620) the same quantity of jelly; reduce, despumate and pass it through a tammy; put it away on ice to cool, stirring it incessantly in the meantime until very nearly cold, then dip each slice into this chaudfroid and restore them to their respective places, reshaping the saddle as originally, and entirely cover over with the chaudfroid; then dress on a long dish. Place around on a bed of jelly some artichoke bottoms, having some garnished with small carrot balls, others with turnips, others with cauliflower, others with string beans cut lozenge-shape, and others with English green peas; all of these vegetables to be cooked separately, cooled, well seasoned and mixed with a little jellied mayonnaise (No. 613). At the ends place two fine cauliflowers boiled in salted water and butter, left to cool in their liquid, then drained properly and laid in a vessel to have a seasoning poured over of oil, tarragon vinegar, salt and pepper; baste several times with this seasoning, then drain and cover with jellied mayonnaise. Around the whole lay a pretty border of evenly cut jelly croutons (No. 2442).