3527 Côtelettes de Chevreuil Diane

Name: Côtelettes de Chevreuil Diane
Cuisine: France
Ingredients: oil; forcemeat; sauce diane; chestnut purée; cutlets; game forcemeat

Preparation info

Appears in

Published 1903

Method

Spread an even layer of game forcemeat on a buttered tray approximately 1 cm (⅖ in) thick and cook in a slow oven. When cooked, cut into triang