Côtelettes à la Suédoise (Marinated Grilled Cutlets with Sauce Suédoise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cutlets
- lemon juice
- oil
- the usual aromatics
- melted butter
- breadcrumb (mie de pain)
- sauce Suédoise
Instructions
- Marinate the cutlets half an hour in advance with lemon juice, a trickle of oil and the usual aromatics.
- Blot them.
- Dip them in melted butter and sprinkle with breadcrumb.
- Grill them over a fairly brisk fire.
- Arrange them in a turban.
- Serve separately a lukewarm sauce Suédoise made in the proportions of 2 décilitres reduced apple purée, 1 décilitre and a half sauce Mayonnaise and a spoonful of grated, chopped horseradish.