Roe Deer Cutlets Diane
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- roe deer cutlets
- game farce
- butter
- sauce Diane
- chestnut purée
Instructions
- Sauté the cutlets quickly and wipe them dry.
- Spread game farce in a thin layer on a buttered plaque, poach it at the mouth of the oven and cut it into triangles.
- Dish the cutlets in a turban, interspersing them with the triangular croûtons of farce.
- Coat the cutlets with sauce Diane.
- Serve a timbale of chestnut purée at the same time.