Côtelettes d'agneau farcies Périgueux (Stuffed Lamb Cutlets Périgueux)

Ingredients

• lamb cutlets
• butter
• fine sausage meat
• chopped truffle
• sauce Périgueux

Instructions

1. Brown the cutlets in butter on one side only and cool them under a press.
2. Pass the fine sausage meat through the sieve and add a generous quantity of chopped truffle to it.
3. Mask the browned side of each cutlet with this forcemeat, domed.
4. Arrange on a tray and put in the oven to poach the forcemeat and finish the cooking.
5. Dish in a turban and pour a sauce Périgueux into the middle.