2864 Côtelettes d’Agneau Choiseul

Name: Côtelettes d’Agneau Choiseul
Cuisine: France
Ingredients: braised lamb’s sweetbreads; truffle; ox tongue; salt; forcemeat; cream; veal; butter; mushrooms; artichoke bottoms; sauce allemande; mushroom essence

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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 cr