Côtelettes de Homard Arkangel (Lobster and Caviar Cutlets)

Ingredients

• Caviar
• Lobster flesh
• Appareil à Mousse de homard
• Oil
• Sauce Chaud-froid de poisson finished with Beurre de homard
• Fine fluted slices of truffle
• Jelly
• Chopped white jelly
• Salade russe

Instructions

1. Mix equal quantities of caviar and of lobster flesh cut in small dice.
2. Bind them with an equal quantity of appareil à Mousse de homard.
3. Fill lightly oiled small cutlet moulds with this mixture immediately.
4. As soon as it is set, turn the cutlets out.
5. Coat them with sauce Chaud-froid de poisson finished with Beurre de homard.
6. Decorate each with a fine fluted slice of truffle.
7. Glaze with jelly and keep in a cool place until serving.
8. Arrange in a turban on a round dish and garnish the middle with chopped white jelly.
9. Serve a salade russe separately.