Chapter XV · Relevés and Entrées · No. 1370
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1370—Cutlets
According to custom, lamb cutlets are usually served like “Noisettes,” i.e., two are allowed for each person.
As a rule, when they are to be grilled, they are previously dipped in melted butter and sprinkled with fine bread-crumbs.
When they are to be sautéd they are treated No. 174, Anglaise (for Egg-and-bread-crumbing) (egg and bread-crumbs) except when, subject to their mode of preparation, they have to be served plain or stuffed.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1370, p. 452. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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