3550 Côtelettes de Marcassin Saint-Hubert

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 ( lb) fat flesh of young boar, 200 g (7 oz) Mousserons lightly fried in butter, 2 finely powdered juniper berries and the usual seasonings for forcemeats. Wrap the prepared cutlets in pig’s caul, place them on a tray, sprinkle with melted butter and dry white breadcrumbs and complete their cooking in the oven.

Arrange the cooked cutlets on a dish and serve accompanied with 1) a Sauce Venaison and 2) an unsweetened Apple Sauce.