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Auguste Escoffier

2760 Côtelettes à la Bretonne

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the cutlets in butter. Arrange in a circle on a round dish, fill the centre with Flageolets à la Bretonne and surround the cutlets with a cordon of Jus lié.

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