French Chops with Mushrooms

Ingredients

• twelve mutton chops
• one pound of fresh mushrooms
• a tablespoonful of butter
• a level teaspoonful of salt
• a saltspoonful of pepper
• a tablespoonful of flour
• a little milk

Method

1. 1

   Remove the lean portion from the chops.

2. 2

   Cook mushrooms with butter, salt, and pepper for twenty minutes.

3. 3

   Moisten flour with milk, add to mushrooms, stir until boiling, and stand over hot water for ten minutes while broiling the chops.

4. 4

   Arrange chops on toasted bread, dust with salt and pepper, pour mushroom sauce over, and serve.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

FRENCH CHOPS WITH MUSHROOMS Remove the lean portion from twelve mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoonful of butter, a level teaspoonful of salt and a saltspoonful of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon- ful of flour with a little milk

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