Louis' every woman's cook book

Broil four well-trimmed mutton chops until nearly done. Mix two tablespoonfuls of mustard and a pinch of Cayenne with enough Worcestershire sauce to obtain a paste. Cover the chops with this preparation on both sides, dip them in fine bread crumbs, then in melted butter, and brown in the oven. Put the chops on top of a layer of mashed potatoes in the platter, add two thin slices of broiled bacon on each chop. Pour a little devilled sauce over the whole. LOIN OF MUTTON WITH TURNIPS ^ Trim and bone a loin of mutton, make a roll of it, tying it up with string. Roast for twenty minutes; have it nicely coloured. Pour off the grease, sprinkle a tablespoonful of flour over the loin and brown it a little in the pan. Then add one pint of brown stock or light gravy and two cupfuls of young turnips (shape of a walnut, previously parboiled and sauted in butter). Cover the pan and cook for one-half an hour. Take the loin out, slice in pieces, and skim the fat off the sauce. Arrange the turnips on each side of the loin and pour the sauce over the meat. When Served. Guests. Remarks. ENTREES OF VEAL SWEETBREAD BRAISED WITH ASPARAGUS TIPS ^5 Trim two pairs of sweetbreads, parboil them in water for a few minutes, cool them in cold water, and lard with thin strips of salt pork. Butter a flat saute-pan, put a few slices of onions and carrots in the bottom of the pan, also two slices of lean ham, a bay leaf, and peppercorns. Put the sweetbreads on top, put on the cover, and cook on the stove until the vegetables take colour. Drain off the butter. Add to the sweetbreads a small glass of sherry wine, a cup of brown stock, and a gill of brown sauce. Cook slowly in the oven for twenty-five minutes, basting frequently with the liquid so as to have them nicely glaced. Dish up on round pieces of toast, strain the sauce over it, and garnish with asparagus tips. Cover the asparagus tips with a little Hollandaise Sauce. SWEETBREAD POMPADOUR <& First select four small sweetbreads for this dish, or cut large ones in two pieces. Trim, parboil, lard, and cook just like previous recipe. Second, cut one parboiled sweetbread into small cubes, also two fresh mushrooms, one truffle, and one-fourth of a breast of a cooked fowl. Put this into a saucepan with a piece of butter half the size of an egg; toss it over a brisk fire for two minutes, then add one-half a cup of cream and let it cook for ten minutes. Now thicken with a little flour mixed with butter; add one tablespoonful of Madeira wine and season to taste. Have four French artichokes, about two inches in diameter; cut the bottom part of them with a two inch scalloped cutter. When ready to serve put the prepared filling in china cases or small metal saucepans, about half full, then the When Served. Guests. Remarks. heated artichoke-bottoms on top, and lastly the glaced sweetbreads. Pour over it a little of the gravy in which the sweetbreads were cooked. SWEETBREAD EUGENIE ^