Côtelettes a la Champvallon (10 Cutlets)
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take some cutlets from the region underlying the shoulder;
- that is to say, those uncovered by the removal of this joint.
- And do not clear the bone-ends of their meat, as when frills are to be fixed to them.
- Season them with salt and pepper, and brown them in butter on both sides.
- This done, put them in an earthenware dish with half lb.
- of sliced onions, tossed in butter without colouration;
- moisten with enough white stock to almost cover the cutlets and the onions;
- add the quarter of a clove of garlic, crushed, and a faggot;
- boil, and set in the oven.
- At the end of twenty minutes, add one and one-half lbs.
- of potatoes, fashioned to the shape of corks, and cut into thin roundels;
- season, and complete the cooking, basting often the while.
- When the cutlets are cooked, the moistening should be almost entirely reduced.