3528 Côtelettes de Chevreuil au Genièvre

Name: Côtelettes de Chevreuil au Genièvre
Cuisine: France
Ingredients: juniper berry; clarified butter; gin; bread; croûtons; oil; cutlets; apple sauce; sauce poivrade; lemon juice; double cream

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season and shallow fry the cutlets in very hot oil and arrange them over-lapping in a circle alternating with heart-shaped Croûtons of bread fried in