3562 Côtelettes de Lièvre Diane

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Shallow fry the cutlets to a golden brown in butter. Arrange them overlapping in a circle on a dish and fill the centre with a purée of chestnuts. Serve accompanied with Sauce Diane.