Mutton-Chop
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 cutlet cut from the loin of mutton
- one of the ordinary cutlet garnishes (optional)
Instructions
- Cut the cutlet from the loin of mutton, not less than 3 centimetres thick.
- Roll the end of the flap towards the inside of the cutlet and fix it with a skewer.
- Grill the cutlet.
- Serve it plain, or accompanied by one of the ordinary cutlet garnishes.