Côtelettes d'agneau Choiseul (Lamb Cutlets Choiseul)

Ingredients

• lamb cutlets
• butter
• veal forcemeat with cream
• scarlet tongue
• truffle
• lamb sweetbreads
• small fluted mushrooms
• small very white artichoke bottoms
• sauce Allemande with essence of mushrooms

Instructions

1. Brown the cutlets in butter on one side only and sponge them.
2. Add chopped scarlet tongue and chopped truffle to the veal forcemeat with cream.
3. Garnish the browned side of each cutlet with this forcemeat, domed.
4. Decorate each cutlet with a small thin fluted ring of good red tongue, with a slightly thicker slice of truffle in the middle.
5. Arrange on a tray and put in a slow oven to poach the forcemeat and finish the cooking.
6. Bind the lamb sweetbreads, the small fluted mushrooms and the quartered artichoke bottoms with sauce Allemande with essence of mushrooms.
7. Dish the cutlets in a turban, set this garnish in the middle, and serve a sauceboat of the same sauce separately.