Mutton Chops a la Pompadour
From French dishes for American tables, 1886
Serve with puree of French chestnuts.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 38. The excerpt below is the record exactly as published.
Mutton Chops a la Pompadour. Take ten mutton chops, which cook as described in mutton chops sautes (Art. 233) ; then let them become cold ; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg. Mix all well to- gether and add about two sherry-glasses of cream. Reduce for about fifteen minutes, and then allow your mixture to become cold, then cover each chop with it on both sides ; beat up four eggs
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