2871 Côtelettes d’Agneau Maréchal

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Flour, egg and breadcrumb the cutlets and shallow fry them in clarified butter. Arrange in a circle on a dish with a large slice of truffle on each. Place in the centre of the dish a nice bouquet of buttered asparagus tips.