Chapter XV · Relevés and Entrées · No. 1319
1319—Côtelettes en Belle Vue
Proceed after one of the recipes given for veal cutlets and grenadins “en Belle Vue.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1319, p. 438. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →