2762 Côtelettes Carignan

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Flour, egg and breadcrumb the cutlets using breadcrumbs containing one-third its volume of grated Parmesan then shallow fry them in butter and oil.

Arrange closely overlapping in a circle on a round dish and fill the centre with a pile of cockscombs and kidneys dipped in a light frying batter and fried at the last moment.

Serve accompanied with a well flavoured Tomato Sauce.