Côtelettes à la Bretonne (Cutlets with Flageolets à la Bretonne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cutlets
- butter
- flageolets à la Bretonne
- jus
Instructions
- Sauté the cutlets in butter.
- Arrange them in a turban.
- Place a garnish of flageolets à la Bretonne in the middle.
- Surround with a cordon of jus.