Côtelettes en Chaud-froid (Cold Cutlets in Brown Chaud-froid with Vegetable Salad)

Ingredients

• 1 rack
• braising stock
• brown sauce Chaud-froid
• truffle
• aspic jelly
• bound vegetable salad

Instructions

1. Prepare the rack as above and braise it by the ordinary method.
2. Let it cool in the stock.
3. Cut it into regular, well-trimmed cutlets.
4. Skim the fat from the braising stock and strain it.
5. Reduce it and add it to a brown sauce Chaud-froid.
6. Dip the cutlets in the almost cold sauce, arranging them on a tray as you go, all lying the same way.
7. Decorate the noix of each with a fine slice of truffle and glaze with aspic.
8. Arrange them around a bound vegetable salad set in a mould; or arrange the cutlets in a turban and pile a bound vegetable salad in a pyramid in the middle.