Mutton Chops a la Soubise
From French dishes for American tables, 1886
Can also be served with sauce Robert, tomato sauce, or macedoine.
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 Soubise. Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.