2859 Côtelettes d’Agneau à la Bretonne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the cutlets in butter and arrange them in a circle on a suitable dish.

Serve accompanied with a dish of a purée of Flageolets à la Bretonne and a sauceboat of Jus lié.