Chops a la Reine

Ingredients

• twelve lamb chops
• six ounces of butter
• two onions
• four green peppers
• one can of mushrooms
• two stalks of celery
• six ounces of flour
• two cups of milk
• cracker crumbs

Method

1. 1

   Fry lamb chops in butter.

2. 2

   Remove and sauté onions, peppers, mushrooms, and celery in the same butter.

3. 3

   Season and cook until soft.

4. 4

   Stir in flour, add milk, and cook until thick.

5. 5

   Layer mixture and chops with cracker crumbs, roll in egg and crumbs, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 7. The excerpt below is the record exactly as published.

Chops a la Reine Trim twelve lamb chops very closely and fry lightly in six ounces of butter. Remove them and in the same butter place two onions, sliced, four green peppers minced, one can of mush- rooms minced, and two stalks of celery chopped ; salt, pepper, cayenne, and the juice of a lime. Cook until these ingredients are soft. Stir in six ounces of flour. Then add two cups of milk and cook until the mixture is thick and smooth. Dust a plate with cracker crumbs and on this place a spoonful of the fried mixture. Place a chop on top of this, cover it with an- other spoonful of the mixture and dust with cracker crumbs. Repeat with each chop, and when cold roll each in beaten egg and cracker crumbs, and fry a light brown. 42 ENTREES Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms, chopped fine, seasoning all with salt, pepper, cayenne, and a little mace. Stir in four ounces of flour and add boiling milk, enough to make the mixture as thick as rich cream. Put in the calves' feet and mix all well together. Then remove from the fire and beat in the yolks of two eggs which have been mixed with the juice of a lime and a tablespoonful of water. Pour the whole into a buttered pan and set aside to cool. When cold cut into slices, brush with egg and bread crumbs and fry in butter until a light brown. 43 Puree of Chestnuts with Chops Boil chestnuts in salted water for twenty min- utes. Shell them, season with salt and pepper, add a piece of butter and wet with milk. Mash through a colander and heap lightly on a plat- ter, arranging broiled chops around the puree. Lamb Chops a la Ncsselrode Trim carefully one dozen young lamb chops. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers chopped and some salt. Cook for half an hour or until pasty. Pour it out in a pan to the thickness of half an inch and let cool. Then with a biscuit cutter, cut it into rounds about the size of a chop. On each one of these rounds place a chop and cover the top with Bechamel sauce. When cold dip in egg and bread crumbs and fry a light brown. 44 ENTREES A good recipe for the Bechamel sauce is the following: One ounce of butter browned with one ounce of flour. To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes. Add the juice of a lime, take from the fire and stir in the well-beaten yolks of two eggs. Devil Chops Make a dressing of the following ingredients mixed together: One ounce of butter, one tea- spoonful of made mustard, one-half teaspoonful of French mustard, one teaspoonful of grated horseradish, one teaspoonful of chutney, a little Chili vinegar, the juice of one lime, salt, pepper and cayenne. Rub this on the chops and broil rare. Serve the remaining sauce over them in a very hot dish. 45 JOE TILDEN'S RECIPES FOR EPICURES Lamb Cutlets Duchesse Fry one dozen lamb chops in butter and set aside to cool. Put in a stew pan two ounces of butter with half a can of mushrooms, one small onion and a teaspoonful of parsley, all minced fine; salt, pepper, cayenne and a little mace. Cook this gently for ten minutes and add a cup of milk thickened with flour and butter, the juice of a lemon and one teaspoonful of sugar. Cook a few minutes. Take from the fire and add the yolks of four eggs well beaten. Cover the chops with this and set aside to cool. Brush them with the well-beaten yolk of an egg, sprinkle with fine bread crumbs, and fry in butter to a light brown. Serve with green peas in the center of the dish. Lamb Cutlets a la Condi Lard lamb cutlets with strips of truffle, an- chovy and gherkin. Make a dressing of bread crumbs, mushrooms, capers, chives, a little 46 ENTREES shallot all chopped very fine, pepper, salt and butter. Put this on each side of the cutlets and cover with crepinette. Broil or fry to a light brown and dust over with very fine browned bread crumbs. Serve with a browned veal gravy and sliced lemon. Eggs with Tomatoes Fry in two ounces of butter two small dry onions and two green peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen ears, and cook fifteen minutes longer. Pour the mixture into a baking dish, and break over it six eggs. Place in the oven until set. Macaroni a la Rossini Cook a pint or less of macaroni in well salted water; drain and put into a stew pan, with a little good gravy. Simmer very slowly until the 47 JOE TILDEN'S RECIPES FOR EPICURES gravy is all absorbed, shaking the pan occa- sionally. Put a layer of the macaroni in a baking dish, sprinkle with grated Parmesan cheese and sliced truffles mixed with a little good sauce espagnole. Fill the dish and on the top layer put truffles. Place in the oven a few minutes and serve with grated Parmesan cheese on a separate dish. j* » Timbale of Macaroni for Twelve Persons Boil one-half pound of macaroni in water for five minutes. Cut in inch length pieces and simmer for twenty minutes in one quart of milk, being careful that it does not boil. Season with salt, pepper, mace and cayenne. Add one cup of cream, stir until very smooth, add the beaten yolks of eight eggs and one can of mushrooms

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