3527 Côtelettes de Chevreuil Diane

Method

Spread an even layer of game forcemeat on a buttered tray approximately 1 cm ( in) thick and cook in a slow oven. When cooked, cut into triangles of roughly the same size as the cutlets.

Season and shallow fry the cutlets quickly in very hot oil and arrange them in a circle alternating with the prepared triangles of forcemeat.

Coat the whole with Sauce Diane and serve accompanied with a dish of chestnut purée.

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