Côtelettes Buloz (Cutlets Milanaise on Truffled Rizot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cutlets
- sauce Béchamel
- grated Parmesan
- coating à la Milanaise
- clarified butter
- rizot with truffles
Instructions
- Grill the cutlets on one side only.
- Mask the grilled side with reduced sauce Béchamel to which grated Parmesan has been added.
- Crumb à la Milanaise.
- Colour the cutlets in clarified butter.
- Arrange them in a turban on a base of rizot with truffles.