Season and shallow fry the cutlets quickly in butter just sufficient to colour and set the surfaces. Allow to cool under light pressure.
Coat the cutlets on one side with a cold Salpicon of game and smooth dome shape. Wrap each in a triangle of pig’s caul and place on a tray. Sprinkle with melted butter and cook in a hot oven for 7–8 minutes.
Arrange overlapping in a circle and serve accompanied with a well-reduced cullis of game containing a fine Julienne of truffle.
© 1903 All rights reserved. Published by Taylor and Francis.