Cotelettes de Chevreuil (Roebuck or Venison Cutlets)
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 105. The excerpt below is the record exactly as published.
CoTELETTES DE ChEVREUIL (ROEBUCK OR Venison Cutlets). A la Diane — Sauteed and then farced with game mousse, served on croutes, poivrade sauce with chopped truffle and white of hard-boiled egg, puree of chestnut garnish
Cook this with the app: pantry check, scaling, and the assistant.