Lamb Cutlets Marie-Louise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb cutlets
- Breading à l'anglaise
- Clarified butter
- Very small artichoke bottoms
- Butter
- Stiff mushroom purée
- Purée Soubise
- Jus lié
Instructions
- Bread the cutlets à l'anglaise and cook them in clarified butter.
- Stew the very small artichoke bottoms in butter.
- Mix the stiff mushroom purée with a quarter of purée Soubise and fill the artichoke bottoms with it, dome-shaped.
- Arrange the cutlets in a tight turban and surround them with the garnished artichoke bottoms.
- Serve a jus lié separately.