Mutton Chops Sautes
From French dishes for American tables, 1886
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 Sautes. Take ten mut- ton chops, which put in a frying-pan in which you have melted two ounces of butter ; sprinkle them with a little salt and pepper, and cook them on a quick fire ; four or five minutes will be sufficient. Serve with puree of turnips (Art. 398). 234. Mutton Chops a la Pompadour. Take ten mutton chops
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