Pan-Broiled Chops

Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan.

Turn as soon as under surface is seared, and sear other side. Turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook eight minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.

Breaded Mutton Chops Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound of mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.

Chops A La Signora

Gash French Chops on outer edge, extending cut halfway 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 saute 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 A 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 A 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.