Côtelettes en Belle-vue (Cold Decorated Lamb Cutlets in Aspic)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets
- truffle
- egg white
- aspic jelly (gelée)
Instructions
- Take lamb cutlets, which are the ones generally used for cold preparations.
- Trim them well.
- Decorate them with details of truffle and egg white.
- Glaze with aspic to fix the details of the decoration.
- Set them en belle-vue by one of the two procedures given for Côtes de Veau en Belle-vue.