Young Wild Boar Cutlets à la Romaine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- young wild boar cutlets
- sauce Romaine
- chestnut
Instructions
- Sauté the cutlets.
- Arrange them in a turban.
- Mask them with sauce Romaine.
- Serve separately a purée of chestnuts, of celery, or of lentils.