Mutton Chops, Signora
From The Hotel St. Francis cook book, 1919
Serves 1
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 51. The excerpt below is the record exactly as published.
Mutton chops, Signora Baked potatoes Fried egg plant Rolls Romaine salad C0ffee Meringued peaches Coffee DINNER Mock turtle soup Oysters, Victor Croustades Laguipierre Roast capon, au jus Fresh asparagus, Hollandaise Champs Elysees potatoes Escarole salad Fancy ice cream Assorted cakes Coffee Eggs Renaissance. Put a little cream sauce in the bottom of a buttered cocotte dish, add a raw egg, season with salt and pepper, then add a few sliced canned mushrooms and sliced truffles, cover with cream sauce, sprinkle with grated cheese, put bits of butter on top, and bake in oven. Mutton chops, Signora. Split open four mutton chops, season with salt and pepper, put three slices of truffle in each chop and fold together, roll in flour, then in beaten egg, and finally in bread crumbs. Fry the chops for ten minutes in hot melted butter. Serve cream sauce
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