The 1918 Fanny Farmer Cookbook

Chops à la Signora

Gash French Chops on outer edge, extending cut half−way through lean meat. Insert in each

gash a slice of truffle, sprinkle with salt and pepper, wrap in calf’s caul. Roll in flour, dip in

egg,

then in stale bread crumbs, and sauté in butter eight minutes, turning often. Place in oven four

minutes to finish cooking. Arrange on hot platter for serving, and place on top of each a fresh

broiled mushroom or mushroom baked in cream. To fat in pan add a small quantity of boiling

water and pour around chops. This is a delicious way of cooking chops for a dinner party.

Lamb Chops à la Marseilles

Pan broil, on one side, six French chops, cover cooked side with Mushroom Sauce, place in a

buttered baking−dish, and bake in a hot oven eight minutes. Remove to serving dish, place a

paper frill on each chop, and garnish with parsley.

Mushroom Sauce. Brown one and one−half tablespoons butter, add three tablespoons

flour,

and stir until well browned; then add one−half cup highly seasoned Brown Stock. Add

one−fourth cup chopped canned mushrooms, and season with salt and pepper.

Chops à la Castillane

Broil six lamb chops, arrange on slices of fried egg−plant, and pour around the following

sauce:

Brown three tablespoons butter, add three and one−half tablespoons flour, and stir until well

browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw

ham cut in small cubes in one−half tablespoon butter two minutes. Moisten with two

tablespoons

Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season

with

salt and pepper.

Chops en Papillote

Finely chop the whites of three “hard−boiled” eggs and force yolks through potato ricer, mix,

and add to three common crackers, rolled and sifted; then add three tablespoons melted butter,

salt, pepper, and onion juice, to taste. Add enough cream to make of right consistency to

spread. Cover chops thinly with mixture and wrap in buttered paper cases. Bake twenty−five

minutes in hot oven. Remove from cases, place on hot platter, and garnish with parsley.

Mutton Cutlets à la Maintenon

Chapter XIII − LAMB AND MUTTON

257