3533 Noisettes de Chevreuil Romanoff

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut as many thick slices of cucumber as there are noisettes. Hollow them out on one side and stew gently with a little butter. When cooked, fill them with a stiff purée of mushrooms.

Season and shallow fry the noisettes quickly in very hot oil and arrange them in a circle each on one of the prepared pieces of cucumber.

Fill the centre of the dish with a garnish of Cèpes à la Crème and serve accompanied with a Sauce Poivrade.