Côtelettes Pompadour (Sautéed Cutlets with Potato Croquettes and Lentil-filled Artichoke Bottoms)

Ingredients

• cutlets
• small potato croquettes
• small artichoke bottoms
• lentil purée
• truffle
• sauce Périgueux

Instructions

1. Sauté the cutlets and arrange them in a turban.
2. Shape small potato croquettes the size and shape of a walnut and pile them in a pyramid in the middle.
3. Fill small artichoke bottoms with a stiff, buttered lentil purée and place a slice of truffle on each.
4. Surround the cutlets with the artichoke bottoms.
5. Finish with a cordon of thin sauce Périgueux.