Small loin roebuck steaks with potato croquettes (Noisettes de chevreuil à la Berny) from Paul Bocuse's French Cooking (page 279) by Paul Bocuse

  • onions
  • parsley
  • Show all ingredients...

  • EYB Comments

    Requires marinating for 12 hours. Can substitute game carcasses for game trimmings, the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace, and red currant jelly for the book's "Pepper sauce (Sauce poivrade)" specified in this recipe. Can use the book's "Rich brown sauce (Demi-glace)".

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

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

    Requires marinating for 12 hours. Can substitute game carcasses for game trimmings, the book's "Espagnole or brown sauce (Sauce Espagnole)" for demi-glace, and red currant jelly for the book's "Pepper sauce (Sauce poivrade)" specified in this recipe. Can use the book's "Rich brown sauce (Demi-glace)".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.