1376—Côtelettes d’Agneau de Lait Nelson

Grill the cutlets, and, at the same time, prepare as many bread-crumb croûtons as there are cutlets, and of exactly the same shape as the latter. Fry the croûtons in butter, and coat them with foie-gras purée.

Place a grilled cutlet on each coated croûton, and a slice of truffle on the kernel of each cutlet. Now, by means of a piping-bag, fitted with an even pipe, cover the cutlets with some soufflé au Parmesan (No. 2295a, Soufflé au Parmesan); dish them in a circle, and put them in the oven for five minutes, that the soufflé may poach.

After withdrawing them from the oven, garnish the centre of the dish with a heap of asparagus-heads, cohered with butter.