Chapter XVI · Poultry (Volaille) · No. 1803
Built upon: No. 1798Selle de Chevreuil au Genièvre
1803—Noisettes de Chevreuil au Genièvre
Cook the noisettes in smoking oil. Dry them, dish them, and coat them with the same sauce as that given under “Selle au Genièvre” (No. 1798, Selle de Chevreuil au Genièvre).
Serve some stewed apples at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1803, p. 570. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →