Chapter XVI · Poultry (Volaille) · No. 1805
1805—Noisettes de Chevreuil Valencia
Cook the noisettes, and dish them in a circle, each on a round croûton of brioche fried in butter, and coat lightly with bigarrade sauce.
Serve a sauceboat of bigarrade sauce and an orange salad at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1805, p. 571. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →