Roebuck cutlets

"Roebuck cutlets with chestnuts." Roebuck cutlets sautéed, placed onto croûtons and served with braised chestnuts and sauce poivrade.

"Roebuck cutlets Conti." Roebuck cutlets sautéed, served with puréed lentils and slices of tongue and sauce poivrade mixed with the cooking juices.

The ribs between the best end of lamb or veal and the neck. It is the equivalent of scrag end.

Mutton cutlets baked between alternate potato and onion layers.

Thick cutlets of large fish, such as cod or salmon, cut across the fish.

Diced hard boiled eggs mixed with sauce béchamel and yolk of raw eggs, reduced, shaped into cutlets, dipped in egg and breadcrumbs and deep-fried. They are served with tomato sauce.

Diced hard boiled eggs mixed with sauce béchamel and whites of raw eggs, reduced, and stuffed with chopped ham, hard boiled egg yolks and sauce soubise, shaped into cutlets, dipped in egg and breadcrumbs and deep-fried. They are served with a thin onion sauce.

Sautéed venison cutlets with cream, vinegar and orange sauce.

Diced hard boiled eggs mixed with sauce béchamel and whites of raw eggs, reduced, and stuffed with chopped ham, hard boiled egg yolks and sauce soubise, shaped into cutlets, dipped in egg and breadcrumbs and deep-fried. They are served with a thin onion sauce.