3551 Côtelettes de Marcassin à la Romaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and shallow fry the cutlets. Arrange overlapping in a circle on a dish and coat with Sauce Romaine.

Serve accompanied with a purée of either chestnuts, celery or lentils.