Côtelettes Laura (Grilled Cutlets in Caul with Creamed Macaroni and Tomato)

Ingredients

• cutlets
• caul (crépine)
• macaroni
• cream
• tomatoes
• breadcrumbs
• melted butter
• sauce Demi-glace

Instructions

1. Grill the cutlets.
2. Cut the blanched macaroni into small lengths and bind it with cream.
3. Add peeled, chopped tomatoes sautéed in butter, a quarter of the weight of the macaroni.
4. Wrap each cutlet in a triangle of caul, between two layers of the macaroni.
5. Arrange the cutlets on a tray, sprinkle with breadcrumbs and moisten with melted butter.
6. Glaze under the Salamander, or put in a hot oven for 7 to 8 minutes.
7. Arrange in a crown and surround with a cordon of tomatoed sauce Demi-glace, a little thin.