682. Lamb Chops a la Robinson. — Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with a pint of hot Robinson garnishing✪ Lamb Chops a la Robinson (No. 253) on the dish, and arrange the chops nicely over it, or any other garnishing desired. 683. Lamb Chops, Maison d'Or. — Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg and then in fresh bread-crumbs. Fry them in a sautoire with two ounces of clarified butter for four minutes on each side, and serve with six heart-shaped pieces of fried bread, each one covered with some pate- de-foie-gras, and a gill of hot Madeira wine sauce✪ Lamb Chops, Maison d'Or (No. 185). Arrange a curled paper on the end of each chop. 684* Lamb Chops a la Clichy. — Pare nicely and flatten six lamb chops; MUTTON— LA MB. 253 season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. Cover the surfaces with chicken forcemeat (No. 226), and wrap them in crepinette (a skin found in the stomach of the pig); dip in beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two ounces of butter for four miuutes on each side. Arrange a nice paper curl at each end of the chops, and serve with half a pint of hot champagne sauce✪ Lamb Chops a la Clichy (No. 204) on the dish, and the chops over it. 685. Lamb Chops a la Maintenon. — Take six well-pared and flattened lamb chops. Season with a pinch of salt and half a pinch of pepper; put into a sautoire with one ounce of butter, and fry on one side only for one minute. Cover the cooked side with a mellow chicken croquette preparation (No. 276), also a little chicken forcemeat (No. 226) on top. Besprinkle with one very finely chopped truffle. Place the chops on a well-buttered baking-pan, and put them in a slow oven to cook for four minutes. Put a curled paper on the end of each chop, and serve with half a pint of hot, clear veloute✪ Lamb Chops a la Maintenon (No. 152) on the dish, and the chops laid over it. 686. Lamb Chops a la Villeroi. — Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped in demi-glace (No. 185); then dip the chops in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire with two ounces of butter, and fry four minutes on each side. Pour half a pint of hot Perigueux sauce✪ Lamb Chops a la Villeroi (No. 191) on the dish, arrange the chops over, with curled paper on the ends, and serve.

AI-modernized reading of the original text

682. Lamb Chops a la Robinson. — Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with a pint of hot Robinson garnishing (No. 253) on the dish, and arrange the chops nicely over it, or any other garnishing desired. 683. Lamb Chops, Maison d'Or. — Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg and then in fresh bread-crumbs. Fry them in a sautoire with two ounces of clarified butter for four minutes on each side, and serve with six heart-shaped pieces of fried bread, each one covered with some patede-foie-gras, and a gill of hot Madeira wine sauce (No. 185). Arrange a curled paper on the end of each chop. 684. Lamb Chops a la Clichy. — Pare nicely and flatten six lamb chops; MUTTON— LA MB. 253 season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. Cover the surfaces with chicken forcemeat (No. 226), and wrap them in crepinette (a skin found in the stomach of the pig); dip in beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two ounces of butter for four minutes on each side. Arrange a nice paper curl at each end of the chops, and serve with half a pint of hot champagne sauce (No. 204) on the dish, and the chops over it. 685. Lamb Chops a la Maintenon. — Take six well-pared and flattened lamb chops. Season with a pinch of salt and half a pinch of pepper; put into a sautoire with one ounce of butter, and fry on one side only for one minute. Cover the cooked side with a mellow chicken croquette preparation (No. 276), also a little chicken forcemeat (No. 226) on top. Besprinkle with one very finely chopped truffle. Place the chops on a well-buttered baking-pan, and put them in a slow oven to cook for four minutes. Put a curled paper on the end of each chop, and serve with half a pint of hot, clear veloute (No. 152) on the dish, and the chops laid over it. 686. Lamb Chops a la Villeroi. — Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped in demi-glace (No. 185); then dip the chops in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire with two ounces of butter, and fry four minutes on each side. Pour half a pint of hot Perigueux sauce (No. 191) on the dish, arrange the chops over, with curled paper on the ends, and serve.

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Lamb Chops a la RobinsonLamb Chops a la RobinsonLamb Chops a la MassenaLamb Chops, Maison d'OrLamb Chops a la ClichyLamb Chops a la MaintenonLamb Chops a la Villeroi

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