Chapter XV · Relevés and Entrées · No. 1317
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1317—Côtelettes à la Sévigné
Have ready a preparation of mushroom and artichoke-bottom croquettes, in the proportion of one heaped tablespoonful for each cutlet.
Fry the cutlets in butter, on one side only. Garnish the fried side of each, dome-fashion, with the above preparation; treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and sprinkle them with melted butter.
Put them in the oven to complete their cooking, and, at the same time, to colour their coating of egg and bread-crumbs.
Dish in the form of a crown.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1317, p. 438. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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