Trim the loins then cut them into fairly thick slices. Finely lard these with salt pork fat and marinate in cooked White Wine Marinade for a few hours.
When ready, braise them with
Blanch some macaroni in water then finish cooking it in White Bouillon. Drain well and mix with some grated Parmesan, fresh butter, tomato purée, Game Glaze and
Have prepared a lightly baked shallow Timbale case and almost fill it with the prepared macaroni. Arrange the glazed slices of fillets overlapping in a circle on top.
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