The Swedish, French, American cook book

Take French chops; remove the bone, leaving only enough for a handle; put on a broiler and broil; sprinkle with pepper and salt. When done, spread with parsley and olives that have been chopped very fine and mixed with some butter; put on a pan in front of the oven. Arrange on round pieces of toast with slices of fried bananas on top and, on top of that, curled bacon with little piece of parsley stuck in it; garnish with a paper frill in each chop. Serve with peas, string beans, or asparagus tips in the centre and garnish with parsley — one bunch at each side of the platter. Serve with potatoes as a luncheon or Sunday supper dish. Devilled Lamb Cutlets with Tomatoes Côtelettes d'Agneau à la Diable, aux Tomates Bone the chops, leaving a bone only about four inches long for the paper frill. If loin chops, cut the backbone out; trim it well; cover with a hot devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Put the chops on an oiled paper; leave until cold; when cold, dip in egg and bread crumbs, sprinkle with pepper and salt, and fry in hot but not too deep fat. Arrange on a platter, one resting on top of another; put a paper frill on each bone. Garnish with parsley. Serve with stuffed tomatoes all around. * Stuffed Leg of Lamb (Gigot d'Agneau farci ) a la Europeenne Take small young leg of lamb and bone, starting at the back part of the leg and going toward the foot, and remove part of the lamb inside; grind through machine very fine; to a pound of lamb take half pound of sausage meat, half cup cream sauce, whites of two eggs; beat these together with three tablespoons fresh bread crumbs; season with pepper, salt, and some sherry. Stuff the lamb. Put the pocket together with one or two skewers; put in a roasting pan with onions, salt, pepper, carrots, and some water; roast until done (which takes about one to one and a quarter hours), basting it again and again. When done, put on a hot platter, remove the skewers, carve the lamb across. Serve with different kinds of vegetables all around and the brown sauce made from the pan that the meat cooked in by removing the fat, adding a little stock, coloring with kitchen bouquet, and strain. Joint for dinner with potatoes. Chops ( Côtelettes ) a la Perigord Trim the chops — if loin, make round cutlets; if French chops, leave part of the bone in. Put in a pan with pepper, salt, and butter, and fry until the chops are settled and more than half done. In the meantime, peel and slice some tomatoes; put on a platter; sprinkle with pepper and salt, and have them hot. Cover the chops with a nice rich Perigord sauce; put in oven — uncovered — about four to five minutes. When ready, arrange one on each slice of tomato, in the form of a ring, on the platter. In the centre serve green peas. Put a paper frill on the bone. If a loin chop, garnish with a toothpick frill. Serve with some brown sauce (from the pan) around the platter; garnish with parsley. Luncheon dish. Lamb Stew ( Etuvee d’ Agneau) a la Hammond