1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

2S7

sliced and covered with Mayonnaise sauce. The duck is placed in the centre of a large silver dish shrouded in the thick brown sauce, an oval of the olives, &c., laid round, and fennel as a feathery outer border.

Chevreuil a la Yellowstone Hotel.

(Venison in the Yellowstone Park Hotel Style.

Venison steak, marinade of white wine, vine-

Ingredients :

gar, vine leaves, butter, cayenne, shalot vinegar, salt.

Take a good thick venison steak, tender with a steak pres- ser, put it in a marinade of white wine vinegar, (or verjuice, e. the juice of green grapes expressed) for twenty minutes. This will soon tender tough, or newly killed beef or mutton steak ; the steak is taken out, wiped dry, wrapped in vine leaves, and then in buttered grill papers, and grilled on a Butter beaten up with pepper, cayenne, and salt, in very small proportions, also one drop — no more — of shalot vinegar, is placed on each steak in serving in the grill paper, where all the natural juices of the meat will be found preserved. i. silver grid, over a charcoal fire.

Filet de Veau a la Grand Due.

(Grand Duke Fillet of Veal.)

Throat sweetbread, butter, eggs, bread crumbs,

Ingredients :

campignon

bacon

dozen

powder, spices,

oysters,

fat,

1

mashed carrots, leg of veal cutlet.

Blanch a throat sweetbread, by putting into cold water and letting it come to the boil. Lard with bacon fat, using a medium needle, a leg cutlet of veal. Lay it down with the piquees next the board. Place the sweetbread in a clean cloth ; wipe it dry. Brush over with egg, dip in fine sifted bread crumbs, and fry a golden brown in sweet fresh butter. Drain, and place on the top of the cutlet, roll the cutlet up