2877 Côtelettes d’Agneau Nelson

Name: Côtelettes d’Agneau Nelson
Cuisine: France
Ingredients: cream; forcemeat; breadcrumbs; butter; sauce madère

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season and grill the cutlets on one side only. Allow to become cold under light pressure and when cold, coat the cooked sides dome shape with a Panada and Cream forcemeat containing a quarter