3538 Filets Mignons de Chevreuil, Sauce Venaison

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.

Serve accompanied with a dish of chestnut purée or purée of celery.