COTELETTES D’AGNEAU EN CURASSES

Ingredients
4 best of neck cutlets chined
8oz puff pastry
cutlet frills

Sauce
4oz mushrooms
1 sliced onion
3-4 tablespoons white wine
3 teaspoons tomatoe puree
seasoning
chopped parsley
½oz butter

Method
Pre cook cutlets, trim off excess fat & bone & expose the end of the bone.
Roll in puff pastry, decorate with pastry flowers, glaze & bake Gas Mark 7/425F/220C.
Serve with frills.

Sauce
Saute mushrooms in butter, add the other ingredients and reduce to a paste.
Suggested Menu :  Egg Mayonnaise
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