Text 33148, 90 rader
Skriven 2010-01-04 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: dining oddities 625
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I mostly adhere to the Ianesque doctrine
 ML> that menu words should have a set meaning, the greater the
 ML> deviation the greater the danger of dilution of the body
 ML> of collected knowledge. If you make a new dish, give it a
 ML> new name.
             
I concur 100%.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Gefullter Rehrucken Goldener Hirsch (Stuffed Venison)
 Categories: Austrian, Venison, Pork, Bacon, Offal
      Yield: 12 Servings
 
      2    Loins from a well aged
           -saddle of venison
           Thin slices of
           -peeled truffles
           Reserved venison trimmings
      6 sl Lean bacon, finely ground
    2/3 c  Ground lean pork
    1/2 c  Ground veal
    1/4 c  Minced goose or
           -chicken livers
           Salt, pepper
           Allspice
           Marjoram
           Thyme
           Madeira
    1/3 c  Shelled pistachio nuts
      2    Envelopes gelatin
    1/2 c  Madeira
      1 c  Bouillon
           Salt
           More Madeira
           Chestnuts
           Cumberland sauce
 
  With a sharp knife remove the two loins from a well aged saddle of
  venison, reserving the carcass, and draw off the thin covering of
  membrane from the meat. Trim the ends of the loins, reserving the
  trimmings, and slit each loin almost through lengthwise. Spread
  open the meat and pound it lightly until it is evenly thick
  throughout. Cover the meat with thin slices of peeled truffles.
  Grind finely the reserved venison trimmings. Combine them in a
  bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground
  lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or
  chicken livers. Season the mixture with salt, pepper, allspice,
  marjoram, and thyme to taste and add enough Madeira so that the
  filling can be piped through a broad pastry tube. Pipe the filling
  over the truffle slices and press 1/3 cup shelled pistachio nuts
  into it. Roll up the two pieces of venison carefully and wrap them
  securely in foil.
  
  Put them in a roasting pan with the reserved carcass and roast
  them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes.
  Remove the pan from the oven, let the venison cool, and chill it.
  Trim each loin to the exact length of the venison rack, replace
  them in the carcass, and reshape the saddle. Arrange it on a
  platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup
  Madeira and let it soften for about 10 minutes. Bring 1 cup
  bouillon to a boil, add it to the gelatin mixture, and stir it
  until the gelatin is dissolved. Taste the aspic and add salt and a
  little more Madeira, if needed. Let the aspic cool until it begins
  to thicken slightly and brush it liberally over the chilled
  venison. Chill the meat until the aspic is firm. Keep the
  remaining aspic at room temperature, brushing it on the venison
  about every 12 minutes, and chill the venison after each
  application until it is nicely glazed. If the aspic becomes too
  thick to brush, stand the container in a bowl of hot water.
  Garnish the venison with chestnuts and serve it with Cumberland
  sauce.

  Source: Gourmet Magazine, December 1969
 
-----


Cheers

YK Jim


... Authenticity and evolution are both good in the world of cooking.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)