Montglas: "Montglas" is, in classic cuisine, the name of a scarlet tongue salpicon and poached mushrooms (or, more rarely, poached lamb sweetbreads, rooster combs and kidneys), added half as much foie gras and truffles; the whole is julienned and bound either with reduced Madeira sauce or Madeira demi-glace (for the second composition).
The Montglas lamb chops, cooked on one side, are covered with this salpicon, then with breadcrumbs and gratinated in the oven; and...
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