Garnishing a la Proven^ale. — Peel two small, sound, white onions,
mince them very fine, place them in a pan with boiling water for five min-
utes to prevent them from getting brown, drain well, place them in a
sautoire with one ounce of good butter, and cook for -five minutes. Add
a dash of white wine, a thin slice of garlic crushed with a spoon, half a
spoonful of grated Parmesan cheese, and one gill of good bechamel sauce
(No. 154). Season with half a pinch of salt and half a pinch of pepper. Stir
all well until it comes to a boil, then put it away to cool. Divide the
garnishing over the cooked side of the six chops about a quarter of an
inch in thickness ; besprinkle with fresh bread-crumbs mixed with a little
grated Parmesan cheese. Carefully place the chops in a well-buttered
pan, and pour a little clarified butter over them. Place in a very hot oven
for five minutes, or until of a good color, and serve with half a pint of hot
veloute (No. 152).
643. Mutton Chops, Breaded. — Flatten six fine, thick mutton chops,
pare nicely, and season with one tablespoonful of salt and a teaspoonful
of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and
place in a sautoire with one ounce of clarified butter. Cook four minutes
248 THE TABLE.
on each side, and serve with half a pint of any hot sauce or garnishing
desired.
644. Mutton Chops, Bretonne. — Pare six nice mutton chops, season
with a tablespoonful of salt and a teaspoonful of pepper, and pour a
few drops of oil over each. Broil four minutes on each side✪ Mutton Chops, Breaded. Arrange
them on a dish, and serve with half a pint of puree of white beans (No.
92), mingled with two tablespoonfuls of good, hot meat-glaze (No. 141).
645. Mutton Chops a PAMcaine. — Broil six mutton chops as for No.
644, and serve with three stuffed egg-plants for garnishing (No. 909), and
twelve sliced okras in clusters, in place of the other garnishing.
646. Mutton Chops a la Napolitaine.— The same as for No. 644, but
substituting for the garnishing half a pint of hot Napolitaine (No. 195).
647. Chops Soyer, with Potatoes.— Take five pounds of saddle of
mutton, cut and saw it into six pieces crosswise. Flatten, pare, and
trim. Season with one tablespoonful of salt and a teaspoonful of pepper.
Broil them for six minutes on each side, then place them on a hot dish,
and serve with a garnishing of one pint, or the equivalent, of fried pota-
toes (No. 993) around the dish.
648. Leg of Mutton a la Portugaise. — Take a medium-sized leg of
mutton, cut off the shank-bone, trim well, and make an incision on the
first joint. Season with two pinches of salt and half a pinch of pepper,
rub half an ounce of butter over it, and roast for one hour✪ Leg of Mutton a la Portugaise in a pan, basting
occasionally with the gravy, and turning it once in a while. Remove from
the oven ; dress on a hot dish, and serve with three stuffed tomatoes (No.
1023), and three timbales of cooked rice (No. 501), straining the gravy
over.
Plain roast leg of mutton is prepared the same, only served without
any other garnishing than its own gravy.
649. Leg1 of Mutton a la Conde. — Roast a leg of mutton the same as for
No. 648, and serve it with half a pint of cooked red beans (No. 951) added
to the gravy, either on the same dish as the leg, or in a separate bowl.
The table
1889Page 188 · 2 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Garnishing a la Provencale. — Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five minutes to prevent them from getting brown, drain well, place them in a sautoire with one ounce of good butter, and cook for -five minutes. Add a dash of white wine, a thin slice of garlic crushed with a spoon, half a spoonful of grated Parmesan cheese, and one gill of good bechamel sauce (No. 154). Season with half a pinch of salt and half a pinch of pepper. Stir all well until it comes to a boil, then put it away to cool. Divide the garnishing over the cooked side of the six chops about a quarter of an inch in thickness ; besprinkle with fresh bread-crumbs mixed with a little grated Parmesan cheese. Carefully place the chops in a well-buttered pan, and pour a little clarified butter over them. Place in a very hot oven for five minutes, or until of a good color, and serve with half a pint of hot veloute (No. 152).
643. Mutton Chops, Breaded. — Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes
on each side, and serve with half a pint of any hot sauce or garnishing desired.
644. Mutton Chops, Bretonne. — Pare six nice mutton chops, season with a tablespoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side. Arrange them on a dish, and serve with half a pint of puree of white beans (No. 92), mingled with two tablespoonfuls of good, hot meat-glaze (No. 141).
645. Mutton Chops a l'Ancienne. — Broil six mutton chops as for No. 644, and serve with three stuffed egg-plants for garnishing (No. 909), and twelve sliced okras in clusters, in place of the other garnishing.
646. Mutton Chops a la Napolitaine.— The same as for No. 644, but substituting for the garnishing half a pint of hot Napolitaine (No. 195).
647. Chops Soyer, with Potatoes.— Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of one pint, or the equivalent, of fried potatoes (No. 993) around the dish.
648. Leg of Mutton a la Portugaise. — Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter over it, and roast for one hour in a pan, basting occasionally with the gravy, and turning it once in a while. Remove from the oven ; dress on a hot dish, and serve with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), straining the gravy over.
Plain roast leg of mutton is prepared the same, only served without any other garnishing than its own gravy.
649. Leg of Mutton a la Conde. — Roast a leg of mutton the same as for No. 648, and serve it with half a pint of cooked red beans (No. 951) added to the gravy, either on the same dish as the leg, or in a separate bowl.
Records on this page
Mutton Chops, BreadedLeg of Mutton a la Portugaise