3550 Côtelettes de Marcassin Saint-Hubert

Name: Côtelettes de Marcassin Saint-Hubert
Cuisine: France
Ingredients: butter; dry white breadcrumbs; cooked cutlets; sauce venaison; apple sauce; mousserons; boar; forcemeat; cutlets; pig’s caul; forcemeats; juniper berries; butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season and shallow fry the cutlets on one side only and allow them to cool under light pressure.

Coat the cooked sides with a layer of fine forcemeat prepared from 800 g