Name: Jacky’s Lamb Charlotte
Yield: For four people
Cuisine: French
Ingredients: 30 g (1 oz) softened butter for enriching the gravy; 1 aubergine weighing 120 g (4¼ oz), unpeeled; 1½ teaspoons olive oil; salt and pepper; 50 g (1¾ oz) meat from the shoulder of lamb; 7 tablespoons whipping cream; 1 tablespoon milk and 15 g (½ oz) fresh breadcrumbs; 2 large stoned black olives, cut into tiny dice; salt and freshly-ground pepper; 2 tablespoons olive oil; 250 ml (scant ½ pint) stock made by dissolving ½ chicken stock cube in 250 ml (scant ½ pint) of water; 3 tablespoons dry white wine; 350 g (12¼ oz) raw tomato pulp or peeled, deseeded and chopped tomatoes; 10 g (⅓ oz) butter; 350 g (12¼ oz) boned shoulder of lamb; 100 g (3½ oz) each of carrots and onions, peeled and cut into 1 cm mirepoix dice; 2 peeled cloves of garlic; 1 heaped tablespoon of chopped celery; 1 heaped teaspoon plain flour; 1 small bouquet garni; 10 g (⅓ oz) softened butter for greasing the mould; 20 very thin slices of aubergine, peeled