2921 Côtes de Porc à la Flamande

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.