Lamb Cutlets Morland
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb cutlets
- Anglaise
- Truffle
- Clarified butter
- Mushroom purée
- Meat glaze (glace de viande)
- Butter
Instructions
- Flatten the cutlets slightly.
- Dip them à l'anglaise and roll them in finely chopped truffle.
- Press the truffle on with the blade of a knife.
- Cook the cutlets in clarified butter.
- Arrange them in a turban and pour a mushroom purée into the middle.
- Surround them with a cordon of buttered meat glaze.