2780 Côtelettes Bergeret

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 liquid.

Drain and well dry the best end, cut it into cutlets and trim these to an even shape. Dip each into a white Sauce Chaud-froid containing one-third its quantity of a purée of cooked mushrooms. Arrange each cutlet laying on its same side on a tray.

When the sauce has set, decorate the wide parts of the cutlets with a rose-shaped decoration cut from very red ox tongue and border this with very small dots of truffle. Coat with very clear aspic jelly.

To Serve

Remove the cutlets from the tray carefully, trim with a small knife and arrange in a circle on a round dish. Fill the centre with chopped jelly mixed with chopped truffle.