3530 Côtelettes de Chevreuil, Sauce Poivrade

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the cutlets quickly in very hot oil. Drain them and arrange overlapping in a circle, alternating with thin heart-shaped Croutons of bread fried in clarified butter.

Coat the whole with Sauce Poivrade and serve accompanied with a dish of chestnut purée or celeriac purée.