Côtelettes d'agneau Malmaison (Lamb Cutlets Malmaison)

Ingredients

• lamb cutlets
• egg and breadcrumbs
• butter
• appareil à pomme Duchesse
• egg wash
• small tartlet crusts
• purée of lentils
• purée of fresh peas
• very small stuffed tomatoes
• clear sauce Demi-glace

Instructions

1. Crumb the cutlets à l'anglaise and cook them gently in butter.
2. Make a base of appareil à pomme Duchesse, brush it with egg wash and colour it in the oven.
3. Dish the cutlets in a close turban on this base.
4. Garnish the small tartlet crusts, some with purée of lentils, the others with purée of fresh peas.
5. Surround the turban with the tartlets, alternating them with very small stuffed tomatoes.
6. Serve separately a clear sauce Demi-glace, or a jus lié.