Côtelettes à la Parisienne (Grilled Cutlets with Parisienne Potatoes and Artichoke Bottoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cutlets
- pommes de terre à la parisienne
- small artichoke bottoms
- clear jus
Instructions
- Grill the cutlets.
- Arrange them in a turban.
- Place a garnish of pommes de terre à la parisienne in the middle.
- Surround with small garnished artichoke bottoms.
- Serve a little clear jus separately.