• 6 lamb cutlets from the best end of neck
• salt and pepper
• 1 egg
• breadcrumbs

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.