2859 Côtelettes d’Agneau à la Bretonne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.