Roe Deer Noisettes Romanoff (Noisettes de Chevreuil Romanoff)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Sauté the noisettes briskly.
  2. Fill the hollowed, braised cucumber sections with thick mushroom purée at the moment of serving.
  3. Arrange the noisettes in a crown on the cucumber sections.
  4. Set a garnish of cèpes à la crème in the middle.
  5. Serve a sauce Poivrade separately.

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