Persillade mutton cutlet with garlic sauce and
bulgur
20 pcs. mutton side cutlets, 5 pcs. per person
Persillade
1 pot of parsley, fresh, minced
½ tsp. minced rosemary
½ pot of thyme, minced
1½ dl fresh pressed olive oil
1 garlic bulblet
2 tsp L´Olivier Pistou sauce
100 g yesterday's white bread
Put a baking sheet on the baking tray. Place the mutton cutlets
side by side. Press the meat between your fingers. Mix the
Persillade ingredients in the food processor. Put the ingredients
in the container all at once and start the food processor. The mix
must be thick and firm, the thickness can be adjusted by oil.
Spread about one teaspoon of herb mix on each rib cut, you can use
plenty of spread. Switch the oven to 225°C degrees. Cutlets are
placed under the grill spiral for 8 minutes and grilled until they
are done.
Garlic sauce
20 big peeled garlic bulblets
1 dl milk + 1 dl cream
1 shredded peel of a well washed lemon
lemon juice
salt and black pepper
Place the garlic bulblets into boiling water for a few seconds,
rinse with cold water, this makes them easier to peel. Put the
peeled garlic bulblets, cream and milk, shredded lemon peel, salt
and pepper into a small pot. Boil until garlic is soft, liquidise
and season with lemon juice. Add soft butter. Serve when cooled
down with mutton or griller vegetables.
Bulgur
4 dl Tipiak bulgur grain
piece of butter
7 dl boiling water
1 dl Bouquet de Muscat grape essence
½ grinded red pepper bell
1 dl grinded zucchini
minced parsley
Boil the water, add a little grape juice essence. Heat the bulgur
grain in a little butter. Add the boiling fluid, stew according to
the instructions on the package for 12 min. Add grinded vegetables.
You can choose the vegetables according to your taste.