3
Chopped, celery sticks
1 Leek roughly cut
6 Carrots roughly cut
1 Clove of garlic chopped
A few sprigs thyme
Soak
your lentils for a 1/2 hour.
Sweat your onion, celery, leek, carrots, garlic and
thyme in a bit of olive oil
Add your stock and bring to the boil
Add your lentils and season with salt and pepper to
taste
Cook the lentils for about 25 minutes
Preparation of cutlets
Take
your cutlets. Season them according to taste.
Preparation of the mousse:
Take
your chicken breast, egg and double cream, and put it
into the blender and blitz
Take a tablespoon and put a helping of the mouse on
top of the lamb cutlets
Top the mouse with of Roquefort cheese
And put the basil leave on top
Cooking of the lamb
Seal
the lamb on the bottom side
Roast the lamb in a preheated oven of 180C
Read about Jean-Christophe's
book Your place or mine
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