2863 Côtelettes d’Agneau Châtillon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lightly flatten the cutlets, season them and shallow fry in butter on one side only. Drain them well then coat the cooked sides dome shape with a little finely chopped raw mushrooms cooked with butter and mixed with a little thick Sauce Béchamel.

Arrange the cutlets uncooked sides downward on a tray, sprinkle with grated Parmesan and melted butter then place in a hot oven to complete the coòking and glaze the surface of the cutlets at the same time.

Arrange in a circle on a dish, fill the centre with a thick purée of French beans and surround the cutlets with a cordon of lightly buttered thin Meat Glaze.