Or, you can serve with them apple croquettes, made by stewing the
apples in a little butter, with a tiny bit of sugar; when quite cold,
with the aid of a few bread-crumbs, shape the apple into croquettes,
roll them in crumbs and beaten egg and fry. Arrange the croquettes,
which must be not more than an inch in diameter, with the chops upon a
platter in any fanciful way that suggests itself to you, and the
condition of the platter at the end of the meal will tell you whether
or not the experiment was worth the trying.