vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cotelettes d’Agneau de Lait Farcies à la Périgueux
From A guide to modern cookery, 1909
Serves 1
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 263. The excerpt below is the record exactly as published.
COTELETTES D’AGNEAU DE LAIT FARCIES A LA PERIGUEUX Cook the cutlets in butter on one side only, and cool them under slight pressure. Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No. 193), which should have received a copious addition of chopped truffles
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