3534 Noisettes de Chevreuil Valencia

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the noisettes quickly in very hot oil and arrange in a circle, each on a round Croûton of Brioche fried in clarified butter. Lightly coat with Sauce Bigarade and surround with small segments of orange free from all pith and skin.

Serve accompanied with a Sauce Bigarade.