Roe Deer Cutlets Conti
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- roe deer cutlets
- oil
- tongue
- white wine
- sauce Poivrade
- light purée of lentils
Instructions
- Sauté the cutlets in smoking oil and wipe them dry.
- Dish them, interspersing them with slices of tongue cut into elongated hearts.
- Deglaze the pan with a dash of white wine and add the deglazing to a clear sauce Poivrade.
- Coat the cutlets with this sauce.
- Serve a light, buttered purée of lentils separately.