Côtelettes d'agneau en Crépinettes (Lamb Cutlets in Caul)

Ingredients

• lamb cutlets
• butter
• caul
• very fine sausage meat
• chopped truffle
• melted butter
• sauce Périgueux

Instructions

1. Flatten the cutlets very thin and sauté them in butter, keeping them underdone.
2. Add chopped truffle to the very fine sausage meat.
3. Wrap each cutlet in a triangle of caul, between two thin layers of the sausage meat.
4. Baste with melted butter and grill gently.
5. Dish in a turban and serve a sauce Périgueux separately.