3524 Côtelettes de Chevreuil Beauval

Method

Season and shallow fry the cutlets in very hot oil and arrange in a circle, each on a small flat round shape of Pommes Berny which has been floured, egg and breadcrumbed and deep fried. On each cutlet place a grilled mushroom filled with a rosette of thick Sauce Soubise piped with a star tube.

Serve accompanied with a Sauce Crème flavoured with juniper berries.

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