Côtelettes d'agneau d'Orsay (Lamb Cutlets d'Orsay)

Ingredients

• Lamb cutlets
• Butter
• Scarlet tongue
• Cooked mushrooms
• Truffles
• Velouté
• Truffle essence
• Mushroom cooking liquor

Instructions

1. Sauté the lamb cutlets in butter.
2. Dish them in a turban.
3. Cut the scarlet tongue, the cooked mushrooms and the truffles into a large short julienne.
4. Bind the julienne with a little reduced Velouté to which truffle essence and mushroom cooking liquor have been added.
5. Arrange this garnish in the middle of the turban.