Côtelettes d'agneau Châtillon (Lamb Cutlets Châtillon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets
- butter
- raw mushrooms
- sauce Béchamel
- grated Parmesan
- melted butter
- purée of green beans
- clear meat glaze
Instructions
- Flatten the cutlets lightly and brown them in butter on one side only; sponge them.
- Sauté the finely sliced raw mushrooms in butter and bind them with reduced sauce Béchamel.
- Garnish the browned side of each cutlet with this mixture, domed.
- Arrange on a tray, sprinkle the surface with grated Parmesan and baste with melted butter.
- Put in the oven to glaze and to finish the cooking.
- Dish in a turban, set a fairly stiff purée of green beans in the middle and surround with clear, lightly buttered meat glaze.