2764 Côtelettes Financière

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Cut open the meaty part of the cutlets along their thick part so as to form a pocket but keeping the part where the knife enters as small as possible. Using a small piping tube and bag fill these pockets with a creamed forcemeat mixed with finely chopped truffle. Close the