2866 Côtelettes d’Agneau Cyrano

Name: Côtelettes d’Agneau Cyrano
Cuisine: France
Ingredients: butter; bread; clarified butter; artichoke bottoms; foie gras; sauce allemande; truffle; olive; sauce chateaubriand; vegetable

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

Surround with very small