Côtelettes D’agneau de Lait Farcies a la Périgueux
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
- 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.
- Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray.
- Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.
- Dish them in a circle, and pour a Périgueux sauce in their midst.