Roe Deer Filets Mignons with Sauce Venaison
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- roe deer filets mignons
- sauce Venaison
- light chestnut purée
Instructions
- Lard the filets mignons and sauté them.
- Arrange them in a crown.
- Coat them with sauce Venaison.
- Serve separately a timbale of light chestnut purée, or a celery purée.