Lamb Cutlets Mirecourt

Ingredients

• Lamb cutlets
• Butter
• Cream forcemeat (farce à la crème)
• Artichoke purée with cream
• Light Velouté with mushroom essence

Instructions

1. Sauté the cutlets in butter on one side only.
2. Blot them dry.
3. Mask the browned side with cream forcemeat (farce à la crème).
4. Poach the forcemeat and finish the cooking, covered.
5. Arrange the cutlets in a turban and place an artichoke purée with cream in the middle.
6. Serve a light Velouté with mushroom essence separately.