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Auguste Escoffier

2780 Côtelettes Bergeret

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and trim a best end of lamb or a small one of mutton to the correct size.

Trim the ends of the cutlet bones, then braise it white using an excellent veal stock. Allow to cool in its cooking liqui

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