2866 Côtelettes d’Agneau Cyrano

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. Arrange in a circle on a dish alternating with very thin heart-shaped Croûtons of bread fried in clarified butter.

Surround with very small artichoke bottoms filled dome-shaped with a purée of foie gras mixed with one-third its quantity of reduced Sauce Allemande. Decorate each of the filled artichoke bottoms with 4 small fluted olive shapes of truffle cut with a special vegetable scoop. These should be pushed half-way into the purée.

Serve accompanied with a Sauce Chateaubriand.