Lamb Cutlets Malmaison Style
|Lamb cutlets||6 (From The Best End Of Neck)|
|Breadcrumbs||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cooked lentils||1⁄2 Cup (8 tbs)|
|Green peas||1⁄2 Cup (8 tbs)|
|Stuffed tomato||6 Small|
|Demi glace sauce||1⁄2 Pint|
Trim the cutlets to a neat uniform shape.
Season with salt and pepper and coat with egg and breadcrumbs.
Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk.
Press into small dariole moulds and keep hot until needed.
Prepare and bake the stuffed tomatoes.
Cook and mash the potatoes, make into a border, brush over with egg yolk and brown in the oven.
Then heat the fat in a frying-pan and fry the cutlets until lightly browned.
Arrange on the potato border.
Garnish with the tomatoes and small timbales of vegetables.
Serve the hot sauce separately.