Côtelettes d'agneau à la Bergère (Lamb Cutlets Bergère)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets
- butter
- slices of lean ham
- small onions
- morels or mousserons
- pommes pailles
Instructions
- Sauté the cutlets in butter.
- Dish them in a turban in a cocotte, alternating them with slices of lean ham, or with rectangles of belly bacon blanched and rissolé in butter.
- Add the small glazed onions, the morels or mousserons cut in quarters and sautéed, and butter.
- Cover and finish the cooking in the oven.
- At the moment of serving, set a bunch of pommes pailles in the middle of the turban.