Côtelettes à la Financière (Cutlets Stuffed with Truffled Cream Forcemeat)

Ingredients

• cutlets
• cream forcemeat (farce à la crème)
• butter
• a little good stock
• truffle
• garnish Financière

Instructions

1. Open the noix of each cutlet through its thickness to form a pocket, keeping the opening as small as possible.
2. Using a piping bag with a small nozzle, fill the inside with truffled cream forcemeat.
3. Close the opening well.
4. Colour the cutlets in butter on both sides.
5. Finish cooking them by braising with a little good stock, and glaze them at the last moment.
6. Arrange them in a turban with a slice of truffle on each cutlet.
7. Place a garnish Financière in the middle, or serve the garnish separately.