Chapter XV · Relevés and Entrées · No. 1377
Built upon: No. 193Chicken Forcemeat with Panada and Butter
1377—Côtelettes d’Agneau de Lait Farcies à la Périgueux
Cook the cutlets in butter on one side only, and cool them under slight pressure.
Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No. 193, Chicken Forcemeat with Panada and Butter), which should have received a copious addition of chopped truffles. Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray. Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.
Dish them in a circle, and pour a Périgueux sauce in their midst.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1377, p. 454. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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