Côtelettes d’agneau Normande

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some lamb cutlets well trimmed and shaped, season them with salt and pepper, paint them with melted butter and coat them with white breadcrumbs. Cook them in butter in a pan and keep them hot. Meanwhile cook in butter in a saucepan some onions cut in slices, melt them slowly, and see that they are not brown; season well. When they are quite soft add a little consommé or stock and cook very slowly till the onions are a thick purée. See that it is well seasoned, arrange your cutlets on this bed of onions in a serving dish.