Valkyrie noisettes of roebuck (Noisettes de cevreuil valkyrie) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 591) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grand-veneur sauce (Sauce grand-veneur); Ordinary poivrade sauce (Sauce poivrade ordinaire); Poivrade sauce for venison (Sauce poivrade pour gibier); Robert sauce Escoffier (Sauce Robert Escoffier)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    EYB has corrected a typo in the English recipe title, which appears in the book as "Valkyrie noisettes or roebuck".

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