Lamb Cutlets à la Minute
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb cutlets
- Butter
- Lemon juice
- Chopped parsley
Instructions
- Cut the cutlets very thin.
- Sauté them briskly in very hot butter, taking care to seize them.
- Arrange them in a turban.
- Add a dash of lemon juice and a pinch of chopped parsley to the cooking butter.
- Pour this over the cutlets and serve immediately.