Chops (Cotelettes) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 4
Luncheon dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 235. The excerpt below is the record exactly as published.
hops ( Cotelettes ) 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
Cook this with the app: pantry check, scaling, and the assistant.