Roe Deer Cutlets with Truffles (Côtelettes de Chevreuil aux Truffes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- roe deer cutlets
- clarified butter
- truffle essence
- sauce Madère
- truffle
Instructions
- Sauté the cutlets in clarified butter.
- Arrange them in a turban.
- Deglaze the sauté pan with truffle essence.
- Add the necessary quantity of sauce Madère, together with 4 slices of truffle per cutlet.
- Coat the turban with this sauce and lay the slices of truffle on top.