Season the cutlets and shallow fry them in butter. Arrange in a circle on a dish alternating with very thin heart-shaped Croûtons of bread fried in clarified butter.
Surround with very small artichoke bottoms filled dome-shaped with a purée of foie gras mixed with one-third its quantity of reduced Sauce Allemande. Decorate each of the filled artichoke bottoms with 4 small fluted olive shapes of truffle cut with a special vegetable scoop. These should be pushed half-way into the purée.
Serve accompanied with a Sauce Chateaubriand.
© 1903 All rights reserved. Published by Taylor and Francis.