3527 Côtelettes de Chevreuil Diane

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.