Young Wild Boar Cutlets Saint-Marc (Côtelettes de Marcassin Saint-Marc)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- young wild boar cutlets
- scarlet tongue
- chestnut croquettes
- red whortleberry marmalade
Instructions
- Lard the cutlets with scarlet tongue and braise them.
- Arrange them in a crown.
- Set a pyramid of small ball-shaped chestnut croquettes in the middle.
- Skim and reduce the braising stock and serve it separately.
- Send a sauceboat of red whortleberry marmalade at the same time.