Venison Salad A La Romaine Salade De Venaison A La Romaine

Take a fresh well-washed large crisp lettuce, dry it well in a cloth; season well with salad oil, tarragon and chilli vinegar, three finely-chopped eschalots, a teaspoonful of chopped parsley, a tablespoonful of French capers, a good pinch of coralline pepper, and a little salt; slice some cold cooked venison finely as for hash using the fat with it, sprinkle this with a little port wine, coralline pepper, and hard-boiled yolk of egg that has been rubbed through a wire sieve; place the salad on the centre of the dish, and arrange the slices of meat round it as a border. Take the contents of a half-pint jar of bright red-currant jelly, cut this into slices and garnish the salad with it; arrange some finely-cut shreds of hard-boiled white of egg and French red chillies here and there on the dish, and serve for luncheon or for any cold collation.