3536 Filets Mignons de Chevreuil au Genièvre

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim the fillets, lard them and roast quickly. Place on a long dish, coat with the same sauce as for the cutlets of the same name (3528) and serve accompanied with a dish of hot, lightly sweetened Apple Sauce.