1484 | Venison Chops à la Tyrolienne.
—Prepare six fine venison chops as in No. 885; season them with a heaped teaspoonful of salt and half a teaspoonful of pepper only, and lay them aside until further action.
Tyrolienne Garnishing.—Have in a saucepan on the hot range one tablespoonful of good butter, adding five medium-sized, sound, peeled, and cored apples, cut into thin slices, and four tablespoonfuls of sugar; cover the pan, and let cook for twenty-five minutes, stirring with a wooden spoon at the bottom once in a while to prevent burning. Have on the range in another pan four tablespoonfuls of currant jelly, with two wineglassfuls of port wine; mix all well together until the jelly is thoroughly dissolved; then let slowly boil on the corner of the range for three minutes. Remove the apples from the range, press them through a fine sieve into a bowl. Now broil the chops for four minutes on each side. Place the apple-sauce right in the centre of a hot serving-dish, giving a pyramid shape, then dress the chops around it, one overlapping another. Pour the currant-jelly sauce around the chops, but not over them; adjust a paper ruffle on each chop and send to the table.