2874 Côtelettes d’Agneau Mirecourt

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and shallow fry the cutlets in butter on one side only. Drain them well then coat the cooked sides dome shape with a Panada and Cream forcemeat. Place uncooked sides downward on a deep buttered tray, cover and place in the oven to cook the forcemeat and complete the cooking of the cutlets.

When ready, arrange the cutlets in a circle on a dish and place a dome of creamed purée of artichoke bottoms in the centre.

Serve accompanied with a fairly thin Velouté finished with mushroom essence.