Côtelettes Montglas (Cutlets Gratinated with Appareil Montglas)

Ingredients

• cutlets
• butter
• appareil Montglas
• breadcrumbs
• melted butter
• sauce Demi-glace

Instructions

1. Cook the cutlets in butter on one side only.
2. Blot them and garnish the cooked side with a spoonful of appareil Montglas.
3. Smooth the appareil into a dome.
4. Arrange the cutlets on a buttered tray.
5. Sprinkle with breadcrumbs and moisten with melted butter.
6. Put in the oven to finish cooking the cutlets and lightly gratinate the appareil.
7. Arrange in a crown and surround with a cordon of sauce Demi-glace.