2921 Côtes de Porc à la Flamande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the cutlets and colour them brown quickly in butter. Arrange them in an earthenware dish and surround with thick slices of peeled, cored sweet apples, allowing 100 g ( oz) per cutlet. Finish cooking gently together in the oven and serve as it is in the dish.