1807—Noisettes de Chevreuil Walkyrie

Sauté the noisettes in the usual way, and dish them in the form of a crown, each on a small quoit of “Pommes Berny” (No. 2184, Purée d’Oignons, dite Soubise). On each noisette lay a fine, grilled mushroom, garnished with a rosette of Soubise purée, made by means of a piping-bag fitted with a grooved pipe. Pour a little venison sauce over the dish, and send a sauceboat of it separately.

N.B.—Roebuck noisettes and cutlets are still served with purées of chestnuts or celery, with truffles, cèpes, mushrooms, &c.

The sauces best suited to them are Poivrade sauce and its derivatives, such as Venison sauce, Grand-Veneur sauce, Romaine sauce, &c., also Roberts sauce Escoffier.