The same recipes may be applied to both. Trim them after the manner of lamb noisettes or cutlets. They may be moderately [marinaded], but they may also be used fresh. In the latter case, fry them in butter over a somewhat fierce fire, like the lamb noisettes.
If they have been [marinaded], it is better to toss them very quickly in very hot oil, and then to dry them before dishing them.
It is in the dishing only that the noisettes and the cutlets differ; for, whereas the latter are always dished in a crown, one overlapping the other, or each separated from the rest by [croûtons] of bread-crumb fried in butter, the noisettes are always dished in a circle on small, oval [croûtons] fried in butter, or on tartlet crusts containing some kind of garnish.
[1801—CÔTELETTES DE CHEVREUIL CONTI]
[Sauté] the cutlets in very hot oil; dry them; dish them in a crown, and separate them by similarly-shaped collops of salted tongue.
Swill the saucepan with a little white wine; add this liquor to a Poivrade sauce, and coat the cutlets with it.
Serve a light, buttered purée of lentils at the same time.
[1802—CÔTELETTES DE CHEVREUIL DIANE]
Spread an even layer, one-third inch thick, of [mousseline] game forcemeat on a tray. Poach this forcemeat in a steamer or in a very moderate oven, and cut it into triangles equal in size to the cutlets.
Toss the latter as already explained; dish them in a crown, and separate them by [croûtons] of forcemeat already prepared.