3537 Timbale de Filets de Chevreuil à la Napolitaine

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim the loins then cut them into fairly thick slices. Finely lard these with salt pork fat and marinate in cooked White Wine Marinade for a few hours.

When ready, braise them with a little veal stock and the marinade and glaze them at the last moment with some of the reduced cooking liquid.

Blanch some macaroni in water then finish cooking it in White Bouillon. Drain well and mix with some grated Parmesan, fresh butter, tomato purée, Game Glaze and a little of the reduced braising liquid from the slices of fillet.

Have prepared a lightly baked shallow Timbale case and almost fill it with the prepared macaroni. Arrange the glazed slices of fillets overlapping in a circle on top.