2865 Côtelettes d’Agneau en Crepinettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Flatten the cutlets very thinly, season and shallow fry quickly in butter, keeping them very underdone.

Sandwich each cutlet between two thin layers of very fine pork sausage meat containing chopped truffle, then completely wrap each in a sufficiently large triangle of pig’s caul. Sprinkle with melted butter and grill gently.

When ready, arrange the cutlets in a circle on a dish and serve accompanied with a Sauce Périgueux.