Côtelettes Sévigné (Cutlets Masked with Mushroom and Artichoke Salpicon, Crumbed à l'Anglaise)

Ingredients

• cutlets
• butter
• salpicon of mushrooms and artichoke bottoms
• sauce Allemande
• coating à l'anglaise
• buttered meat glaze (glace de viande beurrée)

Instructions

1. Fry the cutlets in butter on one side only.
2. Bind a salpicon of mushrooms and artichoke bottoms with sauce Allemande.
3. Mask the fried side with a good spoonful of it and smooth it into a dome.
4. Crumb à l'anglaise.
5. Arrange the cutlets on a tray containing very hot butter.
6. Put in a fairly hot oven to finish cooking them and colour the coating.
7. Arrange in a crown and surround with a cordon of buttered meat glaze.