Côtelettes d'agneau Cyrano (Lamb Cutlets Cyrano)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lamb cutlets
- butter
- heart-shaped croûtons
- clarified butter
- very small artichoke bottoms
- purée of foie gras
- reduced sauce Allemande
- truffle
- sauce Chateaubriand
Instructions
- Sauté the cutlets in butter.
- Fry the very thin heart-shaped croûtons in clarified butter.
- Dish the cutlets in a close turban, alternating them with the croûtons.
- Mix the purée of foie gras with a third its quantity of reduced sauce Allemande and garnish the very small artichoke bottoms with it, domed.
- Cut 4 small pieces of truffle with a fluted spoon for each artichoke bottom and set them half into the purée.
- Surround the turban with the artichoke bottoms and serve a sauce Chateaubriand separately.