Lamb Cutlets à la Maréchale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb cutlets
- Breading à l'anglaise
- Clarified butter
- Truffle
- Asparagus tips
- Butter
Instructions
- Bread the cutlets à l'anglaise.
- Cook them in clarified butter.
- Arrange them in a turban, laying a broad slice of truffle on each.
- Bind the asparagus tips with butter and set them as a bouquet in the middle of the dish.