_Broiled._--Trim and flatten the chops with a chopper, sprinkle salt and
pepper on both sides, dip them in melted butter, place them on a
gridiron, and set on a sharp fire, turn over two or three times to broil
properly, and when done, serve them around a dish, one lapping over the
other, etc., and serve with the gravy. It takes about twelve minutes to
cook with a good fire.
_Another way._--When trimmed and flattened, dip them in beaten egg, roll
them in bread-crumbs and broil, either as they are, or enveloped in
buttered paper, and serve them with a _maitre d'hotel_ sauce.
_Sautes._--When trimmed and flattened, fry them with a little butter on
both sides; then take the chops from the pan and put them in a warm
place. Leave in the pan only a tablespoonful of fat, add to it three
times as much broth, a teaspoonful of parsley and green onions, two
shallots, two pickled cucumbers, all chopped fine, and a pinch of
allspice; give one boil, pour the whole on the chops, also the juice of
half a lemon, and serve.
_The same, with Vegetables._--Put in a frying-pan a piece of butter the
size of two walnuts for four chops, set on a good fire, and when hot lay
the chops in, after having flattened them with a chopper, and having
sprinkled salt and pepper on both sides; add a clove, and a teaspoonful
of chopped parsley and green onions; leave thus five minutes, turn over
once or twice; then add also half a wine-glass of broth, same of white
wine, and finish the cooking. Take the chops off the pan and put them in
a warm place. Boil the sauce in the pan ten minutes, turn it on the
chops, put a garniture of vegetables around, and serve. Throw away the
clove just before serving.
_Another way._--Have a piece of butter the size of an egg for eight
chops in a crockery vessel, and set it on a good fire; when melted take
from the fire, lay the chops in, after having flattened them; then cover
them with a sheet of buttered paper; place the vessel in a rather hot
oven, and when cooked serve them on a _maitre d'hotel_, _provencale_, or
tomato sauce. They may also be served on a _puree_ of sorrel, or one of
potatoes.
_The same, in Papillote._--Cut the chops rather thin, beat them gently
and flatten them; then proceed as for veal cutlets in _papillotes_ in
every particular.
_Financiere._--Broil the chops, either with or without egg and crumbs,
and serve them with a _financiere_ garniture.
_Soubise._--The chops are either broiled or fried; either broiled only
dipped in lukewarm butter or in beaten egg and crumbs and then served on
a _soubise_. A little lemon-juice may be added when they are on the
dish.
_Jardiniere._--Cut two carrots and two turnips with a vegetable spoon
and set on the fire with cold water and salt; boil gently till tender,
and drain. Boil also in the same way, in another pan and till tender,
two tablespoonfuls of green peas, or string-beans cut in pieces, and
drain also. Then put carrots, turnips, peas, or beans, back on the fire,
in the same pan with a little gravy and broth, enough to cover them,
salt, and pepper; boil gently five minutes; then put the chops in after
being fried as directed below; boil another five minutes; take from the
fire, place the chops around the dish, one lapping over the other, and
so that an empty place is left in the middle; turn the carrots, turnips,
and peas, with the sauce in that empty place, and serve. Salt and pepper
the chops on both sides; fry them in a little butter till about
three-quarters done; then take off and put with the vegetables as
directed above. They may be broiled instead of fried, which is better.
_A la Princesse._--Trim the chops as usual and salt and pepper both
sides. Chop very fine a piece of lean veal about half a pound for six or
eight chops, according to size, then pound it and mix it with half a
teaspoonful of flour, a pinch of nutmeg, salt, pepper, a yolk of egg,
two tablespoonfuls of bread-crumbs and one ounce of butter. If too firm
the butter must be melted so as to mix better. Put the mixture in a
saucepan, set on a good fire, stir for ten minutes, and take off. Then
grease the paste-board slightly with butter, put a teaspoonful of the
mixture here and there on it, roll and make small balls of it, drop them
in boiling broth or water, boiling about fifteen minutes, and take off
with a skimmer. Dip the chops in melted butter, then in beaten eggs, and
roll in bread-crumbs; fry them with a little butter. Fry the balls also.
Place the chops on the dish, the bones toward the edge, and the balls
between the chops; serve warm. A few balls may be placed in the middle.
_With Mushrooms._--Broil and serve them with a _puree_ of mushrooms, or
with a mushroom garniture.
Mutton chops, broiled, may be served with every kind of butter, every
garniture, and every sauce, according to taste; they may also be served
with every _puree_.
A French cook once said he could serve mutton _chops_ in three hundred
ways, _apples_ in two hundred ways, and _eggs_ in four hundred ways. The
culinary science and art is advanced enough to-day to double the above
figures, and have plenty to spare.