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Auguste Escoffier

2774 Côtelettes à la Provençale

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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 oil on one side only, drain well and coat the cooked sides with a layer of Provençale mixture.

Arrange the cutlets uncooked sides down on a buttered tray and sprinkle the tops with

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