Frenched Chops with Mushrooms

Ingredients

• Remove the lean portion from six mutton chops
• one pound of fresh mushrooms
• a tablespoon of butter
• a tablespoon of flour
• Have ready toasted bread for each chop

Method

1. 1

   Wash and cut mushrooms in thin slices, cook with butter, salt, and pepper for twenty minutes.

2. 2

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

3. 3

   Place chops on toast, sprinkle with salt and pepper, pour mushroom sauce over them.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 154. The excerpt below is the record exactly as published.

Frenched Chops with Mushrooms Remove the lean portion from six mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoon of butter, a level teaspoon of salt and a saltspoon of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon of flour with a little milk, add to the mushrooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted bread for each chop

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