2878 Côtelettes d’Agneau d’Orsay

Name: Côtelettes d’Agneau d’Orsay
Cuisine: France
Ingredients: salt; clarified butter; velouté; truffle essence; mushroom; cooking liquor; ox tongue; mushrooms; truffle

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season and shallow fry the cutlets in clarified butter. Arrange them in a circle on a dish, and place in the centre a garnish composed of a short thick Julienne of salt ox tongue, cooked