Côtelettes Bergeret (Cold Cutlets in White Chaud-froid with Mushroom Purée)

Ingredients

• 1 rack of pré-salé lamb
• excellent veal stock
• white sauce Chaud-froid
• mushroom purée
• red tongue
• truffle
• very clear aspic jelly
• chopped aspic jelly
• very black truffle

Instructions

1. Shorten and trim a rack of pré-salé lamb, or a small rack of mutton, and bare the ends of the bones.
2. Braise it à blanc with excellent veal stock.
3. Let it cool in the stock.
4. Cut the rack into cutlets and trim them very regularly.
5. Add a third of mushroom purée to a white sauce Chaud-froid.
6. Dip the cutlets in the sauce and arrange them on a tray, all lying the same way.
7. When the sauce has set, decorate the noix of each with a rosette or a fluted round of good red tongue.
8. Border each entirely with a line of small truffle dots and glaze with very clear aspic.
9. At serving, detach the cutlets carefully and arrange them in a crown.
10. Garnish the middle with chopped aspic mixed with chopped very black truffle.