Venison Escalope with Quince Sauce and Egg Sponges

Preheat stove to sixty degrees, plate and plate.

Heat clarified butter in a frying pan. Fry cutlets in batches on both sides for about two minutes, remove.

Stir quince jelly until smooth, season, brush cutlets with it, keep warm.

Heat butter in the same frying pan. Sauté shallots. Steam mushrooms for about five minutes, season, remove, keep warm.

Quince sauce: Pour soup into same frying pan, bring to boil, reduce temperature. Add quince slices, simmer on low heat with lid closed for about ten minutes. Add cream, add quince jelly, simmer until sauce is creamy.

Serve: Arrange venison cutlets with sauce on hot plates. Spread egg sponges evenly over the top.

Serve with: Herb polenta

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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