2868 Côtelettes d’Agneau Henriot

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the cutlets, grill them and allow to become cold under light pressure. Dip them into a Sauce Villeroy made with lamb stock, place on a tray and when they are cold, flour, egg and breadcrumb them.

Shallow fry the prepared cutlets then arrange them in a circle on a dish. Place in the centre a garnish of small button mushrooms cooked in butter and a little lemon juice, then mixed with a little Sauce Crème.