2875 Côtelettes d’Agneau Morland

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lightly flatten the cutlets, dip them into seasoned beaten egg then roll in chopped truffle. Pat them firmly with the flat of a knife so that the chopped truffle adheres well, then shallow fry in clarified butter.

Arrange them in a circle on a dish, fill the centre with a purée of mushrooms and surround the cutlets with a cordon of lightly buttered meat glaze.