2864 Côtelettes d’Agneau Choiseul

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the cutlets and shallow fry them in butter on one side only. Drain them well then coat the cooked sides dome shape with a little veal and cream forcemeat containing chopped salt ox tongue and truffle. Decorate each cutlet with a grooved round slice of very red, salt ox tongue and place a small slice of truffle in the middle of this.

Place the prepared cutlets on a tray uncooked sides downwards, sprinkle with butter and place in a moderate oven to cook the forcemeat and complete the cooking of the cutlets.

Arrange in a circle on a dish and fill the centre with a garnish composed of: braised lamb’s sweetbreads, small cooked, grooved mushrooms and quarters of very white, small artichoke bottoms all mixed together with a little Sauce Allemande finished with mushroom essence.

Serve accompanied with a sauceboat of the same sauce.