Côtelettes d'agneau Henriot (Lamb Cutlets Henriot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets
- sauce à la Villeroy
- egg and breadcrumbs
- clarified butter
- mousserons
- butter
- lemon juice
- sauce Crème
Instructions
- Grill the cutlets and set them to cool under a press.
- Make a stock from the lamb trimmings and draw a sauce à la Villeroy from it; dip the cutlets in this sauce.
- Crumb them à l'anglaise and colour them in clarified butter.
- Stew the mousserons with butter and lemon juice and bind them with sauce Crème.
- Dish the cutlets in a turban and set the mousserons in the middle.