Mutton Chops, Argenteuil
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 176. The excerpt below is the record exactly as published.
Mutton chops, Argenteuil Lettuce salad Puff paste sandwich Coffee DINNER Rice soup, Palermo Radishes Frogs' legs, saute a sec Tenderloin of beef, Gambetta Romaine salad Biscuit glace, mapleine Assorted cakes Demi tasse Poached eggs, d'Orleans. Make four round pieces of -dry toast, lay a thin sin e of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Bearnaise sauce. Mutton chops, Argenteuil. Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madere
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