Lord Nelson's Cutlets
Piece of fried bread coated in foie-gras puree, on top a lamb cutlet, slice of truffle, piped Parmesan souffle. Baked 5 mins, served with buttered asparagus-heads on top.
Created by Escoffier 1903 in tribute to Admiral Horatio Nelson (1758-1805), the British hero of the Battle of Trafalgar.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
1376 COTELETTES D'AGNEAU DE LAIT NELSON
Grill the cutlets, and, at the same time, prepare as many bread-crumb croutons as there are cutlets, and of exactly the same shape as the latter. Fry the croutons in butter, and coat them with foie-gras purde.
Place a grilled cutlet on each coated crouton, 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 souffle au Parmesan; dish them in a circle, and put them in the oven for five minutes, that the souffle may poach.
After withdrawing them from the oven, garnish the centre of the dish with a heap of asparagus-heads, cohered with butter.
For other dishes associated with Lord Nelson, see:
Vice-Admiral Horatio Nelson (1758-1805)
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