Roe Deer Cutlets with Sauce Poivrade
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- roe deer cutlets
- thin croûtons
- sauce Poivrade
- purée of chestnuts
Instructions
- Sauté the cutlets and wipe them dry.
- Dish them in a turban, alternating them with thin fried croûtons.
- Coat them with sauce Poivrade.
- Serve separately a purée of chestnuts or a purée of celeriac.