Venison cutlets baked in the oven (Côtelettes de chevreuil à l'Ardennaise) from French Provincial Cooking by Elizabeth David

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

Accompaniments: Sauté of carrots and potatoes (Sauté de carottes et de pommes de terre); Celeriac and potato purée (Purée de céleri-rave et pommes de terre); Chestnut purée (Marrons en purée)

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.

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