Côtelettes Murillo
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Cutlets
- Butter
- Cooked mushrooms, finely sliced
- Sauce Béchamel, reduced
Instructions
- Sauté the cutlets in butter on one side only, taking them about two thirds of the way to done.
- Blot them.
- Bind a fine émincé of cooked mushrooms with reduced sauce Béchamel.
- Garnish the cooked side with the mixture, smoothing it into a dome.