3524 Côtelettes de Chevreuil Beauval

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.