1485 | Saddle of Venison à la Talleyrand.
—Procure and prepare a fine saddle of venison, exactly the same as in No. 878; suppress the currant-jelly sauce, and serve with the following garnishing:
Talleyrand Garnishing.—Cut three fine, sound apples into halves, peel each half, giving them all a nice dome shape; remove the cores, place them on a buttered pan, sprinkle a little clarified butter over, then place in the oven to bake for ten minutes; remove them, dredge a little pulverized sugar over, place them back in the oven to glaze for one minute; remove, and lay in a warm place. Have in a saucepan on the range two glassfuls of port wine with a tablespoonful of currant jelly; lightly stir until it is thoroughly dissolved; add one clove, the zest of half a sound lemon, and the third of a saltspoonful of cayenne pepper; let boil for four minutes, add to it now a gill of Espagnole sauce (No. 151), let boil for three minutes longer; strain it through a sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the six pieces of apple around the saddle, and send to the table with the sauce separate.