3538 Filets Mignons de Chevreuil, Sauce Venaison

Name: Filets Mignons de Chevreuil, Sauce Venaison
Cuisine: France
Ingredients: celery; chestnut purée; butter; pork fat; salt; lard

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Trim the fillets and finely lard them with salt pork fat. Season and shallow fry in butter, arrange them on a dish and coat with Sauce Venaison.