Sauce for Venison Collops
While the Venison in Collops was roasting (see previous post), a grisset was set under it to receive the Gravy. When the Collops are near roasted enough, Claret was added to the drippings. Pictured to the left is the drippings and Claret with Bread, Vinegar, Sugar, beaten Cinnamon in the red ware skillet over the Chafing-dish of coals. The sauce is bubbling and a Ladleful of drawn butter will be added. This receipt of John Nott is superb.
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I made this receipt for a fund raising dinner at the Teackle Mansion last year. Rave reviews. Tell me more about the brazier you are using to heat the sauce.
Dave
By: Dave Ridgway on November 25, 2010
at 8:55 am
Dave, the receipt calls for use of a Chafing dish and this is my reproduction Saintonage chafing dish that I am using.
By: hearttohearthcookery on November 25, 2010
at 9:07 am