3552 Côtelettes de Marcassin Saint-Marc

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lard the cutlets with fine strips of salt ox tongue and braise them.

Arrange them in a circle on a dish and in the middle, place a mound of small Croquettes of chestnuts, moulded ball shape.

Serve accompanied with 1) the reduced braising liquid after first removing all the fat and passing through a fine strainer and 2) a sauceboat of Cranberry Sauce.