_Oyster Croquettes
*Stuffed Lamb Chops
Chestnut Puree
Mashed Potatoes
Egg Plant Fritters
Kumquat and Endive Salad
Stewed Figs
Coffee_
_*Stuffed Lamb Chops_--Wipe 6 French chops, cut 1-1/2 inches thick.
Split meat in halves, cutting to bone. Cook 2-1/2 tablespoons Crisco
and 1 tablespoon chopped onion 5 minutes; remove onion, add 1/2 cup
chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3
tablespoons stock, 1 teaspoon chopped parsley, 1/4 teaspoon salt, and
few grains red pepper. Spread mixture between layers of chops, press
together lightly, wrap in Criscoed paper cases, and broil 10 minutes.
Serve with chestnut puree.