2763 Côtelettes Champvallon

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Take 10 cutlets from that part of the best end uncovered by the removal of the shoulder. Trim them but do not trim and bare the ends of the cutlet bones. Season and colour them quickly on both sides in butter.

Arrange them in a deep earthenware dish with <