Lamb Cutlets Nelson
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lamb cutlets
- Panada-and-cream forcemeat (farce panade à la crème)
- Purée Soubise
- Very fine breadcrumbs
- Melted butter
- Light sauce Madère
Instructions
- Grill the cutlets on one side and set them to cool under a weight.
- Add a quarter of reduced purée Soubise to the panada-and-cream forcemeat.
- Mask the grilled side of the cutlets dome-shaped with this forcemeat.
- Arrange them on a tray, sprinkle the forcemeat with very fine breadcrumbs and with melted butter.
- Put them in the oven for 6 to 7 minutes.
- Arrange in a turban and surround with a cordon of light sauce Madère.