"Salmon cutlets in the style of Ostend." Salmon put into a cutlet mould lined with aspic, slices of truffle and oysters. They are served with prawn salad.

Salmon put into a cutlet mould lined with green sauce chaud-froid mixed with caviar. They are served with vegetable salad.

A sturgeon is cut into cutlet-shaped pieces and poached, cooled and glazed with aspic, decorated and served with salade russe.

Veal cutlet or chop

Breast and wing fillet of chicken.

A cut taken from the rib of veal. It is a small strip of meat with some cartilage and is usually braised.

Lamb cutlets braised with chestnuts, onions, bacon and sausages.

Lamb chops sautéed in butter and served with a tartlet of puréed goose liver, soufflé potatoes and Madeira sauce.

Grilled lamb chops served with pommes de terre à la sarladaise and sauce Périgueux.

"Lamb cutlets in the style of Turkey." Sautéed lamb cutlets served with rice, tomato and garlic sauce.