By Auguste Escoffier
Season and shallow fry the cutlets quickly in very hot oil. Drain them and arrange on a dish alternating with slices of cooked ox tongue cut in long heart-shapes.
Deglaze the pan with a little white wine and add this to some thin Sauce Poivrade. Coat the cutlets with this sauce and serve accompanied with a dish of buttered purée of lentils.
© 1903 All rights reserved. Published by Taylor and Francis.