Côtelettes d'agneau Champvallon (Lamb Cutlets Champvallon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets taken from the neck
- the preparation given for Côtelettes de mouton Champvallon
Instructions
- Take the cutlets from the neck.
- Proceed as indicated for Côtelettes de mouton Champvallon.