Mutton Chops a la Reforme
From The Swedish, French, American cook book, 1918
Serves 1
A reforme garnishing can be used instead of asparagus tips.
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 243. The excerpt below is the record exactly as published.
Take loin chops; bone and leave in their shape; spread with ham that has gone through the machine and is flavored with sherry, pepper, and salt; dip in egg and then in bread crumbs and fry in hot fat golden brown on both sides. When serving, put one chop on top of another with a paper frill on each and asparagus tips in the centre, with a reforme sauce around. [A reforme garnishing can be put in place of the asparagus tips in the centre.] Serve with potatoes
Cook this with the app: pantry check, scaling, and the assistant.