Chapter XVI · Poultry (Volaille) · No. 1801
1801—Côtelettes de Chevreuil Conti
Sauté the cutlets in very hot oil; dry them; dish them in a crown, and separate them by similarly-shaped collops of salted tongue.
Swill the saucepan with a little white wine; add this liquor to a Poivrade sauce, and coat the cutlets with it.
Serve a light, buttered purée of lentils at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1801, p. 570. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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