3531 Côtelettes de Chevreuil aux Truffes

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season and shallow fry the cutlets in clarified butter and arrange them overlapping in a circle. Deglaze the pan with truffle essence, add the required amount of Sauce Madère, coat the cutlets with this sauce and place 4 slices of truffle on each cutlet.