Chapter XV · Relevés and Entrées · No. 1372
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1372—Côtelettes d’Agneau de Lait Maréchale
Treat the cutlets No. 174, Anglaise (for Egg-and-bread-crumbing), and cook them in clarified butter.
Dish them in a circle, with a fine slice of truffle upon each; and, in their midst, set a nice heap of asparagus-heads cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1372, p. 452. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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