3532 Côtelettes de Chevreuil Villeneuve

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 butter just sufficient to colour and set the surfaces. Allow to cool under light pressure.

Coat the cutlets on one side with a cold Salpicon of game and smooth dome shape. Wrap each in a triangle of pig’s caul and place on a tray. Sprinkle with melted butter and cook in a hot oven for 7–8 minutes.

Arrange overlapping in a circle and serve accompanied with a well-reduced cullis of game containing a fine Julienne of truffle.