2872 Côtelettes d’Agneau Marie-Louise

Name: Côtelettes d’Agneau Marie-Louise
Cuisine: France
Ingredients: artichoke bottoms; egg; clarified butter; flour; mushrooms; butter; jus lié

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Flour, egg and breadcrumb the cutlets and shallow fry them in clarified butter. Arrange in a circle on a dish and surround with very small artichoke bottoms