Breaded Lamb Chops, Reforme

Ingredients

• one loaf of bread
• two slices of chopped ham
• one spoonful of chopped parsley
• eight chops
• season with salt
• season with pepper
• one pint of good meat gravy
• a spoonful of melted currant jelly

Method

1. 1

   Mix crumbs from bread with ham and parsley.

2. 2

   Season chops, roll in flour, beaten eggs, and crumbs.

3. 3

   Fry in hot butter, place on a platter, and pour sauce made from gherkins, beets, mushrooms, tongue, and hard-boiled egg whites mixed with meat gravy and currant jelly around them.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 100. The excerpt below is the record exactly as published.

Breaded lamb chops, reforme Rolls Endives salad Oolong tea Roquefort cheese and crackers Coffee DINNER Lamb broth a la Grecque Ripe California olives Lake Tahoe trout, maitre d'hotel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee Eggs Chateaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce. Breaded lamb chops, reforme. Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then m beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms saute in butter, or canned mushrooms, smoked beef tongue, and the whites of hard- boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.