Mutton Chops, Daumont
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 40. The excerpt below is the record exactly as published.
Mutton chops, Daumont Dry toast Julienne potatoes Coffee Swiss cheese and crackers Coffee DINNER Potage Kroumir Aiguillettes of sole, mariniere Chicken, Montmorency Artichokes with melted butter Chiffonnade salad Kirschwasser jelly Lady fingers Coffee Mutton chops, Daumont. Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops. Artichokes filled with cauliflower. Remove the leaves and trim the bot- toms of four cold artichokes. Cut in four a boiled and well-seasoned cauli- flower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven. Potage Kroumir. One quart of puree of tomato soup mixed with one pint of consomme tapioca. Aiguillettes of sole, mariniere. Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish. Chicken saute, Montmorency. Joint a chicken, season with salt and pepper, put three ounces of butter
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