2876 Côtelettes d’Agneau à la Navarraise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and grill the cutlets on one side only. Coat the cooked sides dome shape with a mixture prepared to the following proportions: 150 g (5 oz) chopped lean ham; 150 g (5 oz) chopped cooked mushrooms, and 15 g (½ oz) chopped red pimentos. All these ingredients should be mixed together with dl (5 fl oz or U.S. cup) reduced Sauce Béchamel flavoured with mushroom essence.

Place the cutlets on a buttered tray uncooked sides downward and sprinkle them with grated Parmesan and melted butter. Place in the oven to gratinate the surface of the cutlets and to complete their cooking.

When ready, arrange in a circle on a dish, each cutlet placed on a half tomato, seasoned and shallow fried in oil. Surround the cutlets with a cordon of Tomato Sauce.