1802—Côtelettes de Chevreuil Diane

Spread an even layer, one-third inch thick, of mousseline game forcemeat on a tray. Poach this forcemeat in a steamer or in a very moderate oven, and cut it into triangles equal in size to the cutlets.

Toss the latter as already explained; dish them in a crown, and separate them by croûtons of forcemeat already prepared.

Coat the whole with poivrade sauce, thinned by means of a little beaten cream, and garnished with crescents of truffle and hard-boiled white of egg, and serve a purée of chestnuts at the same time.