3530 Côtelettes de Chevreuil, Sauce Poivrade

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.