3528 Côtelettes de Chevreuil au Genièvre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 clarified butter. Deglaze the pan with ¼ dl (1 fl oz or ¼ U.S. cup) flamed gin, add 1 powdered juniper berry and 1 dl ( fl oz or ½ U.S. cup) double cream and reduce by half.

Finish with a few drops of lemon juice and a few tablespoons of thick Sauce Poivrade, then pour this sauce over the cutlets.

Serve accompanied with a sauceboat of hot, lightly sweetened Apple Sauce.