Advertisement
2867 Côtelettes d’Agneau Farcies Périgueux
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Season the cutlets and shallow fry them on one side only; allow to become cold under light pressure. When cold, coat the cooked sides dome shape with some good pork sausage meat passed through a fine sieve and mixed with a good amount of chopped truffle.
Place them
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe