2781 Côtelettes en Chaud-froid

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By Auguste Escoffier

Published 1903

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Prepare the best end Côtelettes Bergeret and braise in the usual manner. Allow to cool in its cooking liquid, drain, well dry, cut into cutlets and trim them to an even shape.

Remove all the fat from the cooking liquid then pass it through a fine strainer and reduce; add to a brown Sauce Chaud-froid. Dip the cutlets into this sauce when almost set