Côtelettes En Chaudfroid
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut some very regular cutlets from a neck of mutton or lamb, which should have been trimmed as explained, braised, and left to cook in its braising-liquor.
- Clear all grease from the latter;
- strain it;
- reduce it, and add to it a brown chaud-froid sauce (No.
- 34).
- Dip the cutlets in the sauce when it is almost cold;
- set them on a tray;
- deck the kernel of meat in each with a fine slice of truffle, and sprinkle with cold, melted aspic.
- When the sauce has set well, pass the point of a small knife round the cutlets, with the view of removing the superfluous sauce;
- and either dish them round a vegetable salad, cohered and moulded, or simply dish them in the form of a circle and place a pyramid of cohered, vegetable salad in their midst.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board
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Sieve