Côtelettes Mousquetaire (Marinated Cutlets with Godiveau and Duxelles)

Ingredients

• cutlets
• lemon juice
• oil
• the usual aromatics
• ordinary godiveau
• dry Duxelles
• fines herbes
• butter
• melted butter
• artichoke bottoms
• raw mushrooms
• sauce Duxelles

Instructions

1. Marinate the cutlets 1 hour in advance with lemon juice, a trickle of oil and the usual aromatics.
2. Fry them in very hot oil on one side only, then blot them.
3. Mix ordinary godiveau with dry Duxelles and fines herbes.
4. Mask the fried side with this appareil, making it bulge.
5. Arrange the stuffed cutlets on a tray containing very hot butter.
6. Brush the surface of the appareil with melted butter.
7. Put in a moderate oven to finish cooking the cutlets and poach the appareil.
8. Slice artichoke bottoms and raw mushrooms, sauté them in butter and bring them together in a sauce Duxelles.
9. Arrange the cutlets in a turban and pour the garnish into the middle.