1800—Noisettes et Côtelettes de Chevreuil

The same recipes may be applied to both. Trim them after the manner of lamb noisettes or cutlets. They may be moderately No. 168, Cooked Marinade for Venison, but they may also be used fresh. In the latter case, fry them in butter over a somewhat fierce fire, like the lamb noisettes.

If they have been No. 168, Cooked Marinade for Venison, it is better to toss them very quickly in very hot oil, and then to dry them before dishing them.

It is in the dishing only that the noisettes and the cutlets differ; for, whereas the latter are always dished in a crown, one overlapping the other, or each separated from the rest by croûtons of bread-crumb fried in butter, the noisettes are always dished in a circle on small, oval croûtons fried in butter, or on tartlet crusts containing some kind of garnish.