3525 Côtelettes de Chevreuil aux Cerises

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season and shallow fry the cutlets quickly in very hot oil, keeping them underdone. Arrange in a circle alternating with heart-shaped Croûtons of stale gingerbread (Pain d’Epices), lightly coloured in butter. Fill the centre with poached cherries and coat with a light Sauce Venaison.