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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