3529 Côtelettes de Chevreuil à la Minute

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season and sprinkle the cutlets with a little very finely chopped onion and shallow fry them quickly in very little hot oil; arrange in a circle on a dish. Deglaze the pan with a little brandy, add ½ dl (2 fl oz or ¼ U.S. cup) Sauce Poivrade and finish with a few drops of lemon juice and 50 g (2 oz) butter.

Coat the cutlets with this sauce and fill the centre of the dish with sliced mushrooms sautéed in butter.