3526 Côtelettes de Chevreuil Conti

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. Drain them and arrange on a dish alternating with slices of cooked ox tongue cut in long heart-shapes.

Deglaze the pan with a little white wine and add this to some thin Sauce Poivrade. Coat the cutlets with this sauce and serve accompanied with a dish of buttered purée of lentils.