3523 Cutlets and Noisettes

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The cutlets and Noisettes are prepared and trimmed in the same way as those of lamb and the following recipes are applicable to both. Allow usually two pieces per person.

Shallow fry them quickly in very hot oil, drain them then arrange in a circle on a dish alternating with thin heart-shaped or round Croûtons of bread fried in clarified butter, unless of course, the recipe requires some other particular type of preparation.