2859 Côtelettes d’Agneau à la Bretonne

Name: Côtelettes d’Agneau à la Bretonne
Cuisine: France
Ingredients: butter; jus lié

Preparation info

Appears in

Published 1903

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.