Côtelettes à la Valois (Grilled Cutlets with Montglas Julienne and Stuffed Olives)

Ingredients

• cutlets
• julienne Montglas (langue écarlate
• veal or poultry forcemeat
• melted butter
• large stuffed olives
• sauce Valois

Instructions

1. Grill the cutlets on one side.
2. Cut a julienne Montglas of langue écarlate, mushrooms and truffles short and bind it with a little veal or poultry forcemeat.
3. Garnish the grilled side with it and smooth into a dome.
4. Moisten the surface with melted butter.
5. Arrange the cutlets on a tray and put them in the oven to finish cooking them and poach the forcemeat.
6. Arrange in a turban.
7. Poach large stuffed olives at the last moment and place them in the middle.
8. Serve a sauce Valois separately.