Cotelettes a la Sevigne
From A guide to modern cookery, 1909
Serves 4
Dish in the form of a crown.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 254. The excerpt below is the record exactly as published.
COTELETTES A LA SEVIGNE Have ready a preparation of mushroom and _artichoke- bottom croquettes, in the proportion of one heaped tablespoonful for each cutlet. Fry the cutlets in butter, on one side only. Garnish the fried side of each, dome-fashion, with the above preparation ; treat them a l’anglaise, and sprinkle them with melted butter
Cook this with the app: pantry check, scaling, and the assistant.