Rissoles Of Mutton, Sauce Hollandaise

Cold pieces of stewed mutton free of bones, minced finely, seasoned with salt chopped parsley, paprika, thyme and mace, mixed into one-third of its bulk of fresh mashed potatoes; when thoroughly mixed, allow to become quite cold, then form into finger lengths like sausages, double bread, fry; serve with Hollandaise sauce.

Casseroles Of Mutton

Make a stiff potato croquette mixture, shape pieces of it 1ike a patty, double bread and fry; now cut a lid scoop out the inside, thus leaving a case, fill the interior with mutton mince of the preceding recipe (heated), put on the lid, keep them hot; with the potatoes you scooped out, form into Duchesse potatoes and use as a garnish.

Hashed Mutton With Peppers

Cold breasts of mutton from any of the forgoing recipes, cut small in dice shape, sauteed with minced onion, moistened with some Espagnole sauce. Green peppers, tops cut off, insides scooped out, double blanched, drained, filled with the mince, gratinated, slowly baked and basted till of a nice brown color; served with a rich tomato sauce poured around.

Breaded Mutton Chop With Beans Puree

Best neck chops seasoned with salt and pepper, dipped in beaten egg, then breadcrumbs, fried medium done with butter; navy beans boiled, drained, rubbed through a tamis, little Bechamel sauce added, used as a bed on which to lay the chops; served with a demi-glaze around the base.

Mutton Chops Sautes, Sauce Soubise

Best neck chops trimmed, seasoned with salt and paprika, sauteed with butter and minced shallot; served on a bed of onion puree mixed with Veloute' sauce, garnished with fancy croutons.

Mutton Chop With Potato Border

Best neck chops trimmed, fried a golden brown in butter, fresh mashed potatoes mixed with a little chopped parsley forced through a bag and tube around the dish, chop in centre with maitre d'hotel butter spread on it.

Breaded Mutton Chop With Mush Room Puree

Best neck chops trimmed, seasoned with salt and paprika, breaded, fried with butter; mushrooms stewed in Veloute" sauce till soft, then rubbed through sieve; chop served resting on fancy shape of buttered toast with the puree around.

Mutton Chops. Provence Style

Trimmed neck chops sauteed half done with butter, equal parts of onion and mushroom purees with a flavor of garlic and a little chopped parsley, brought to the boil, thickened with egg yolks, stirred till of a thick paste; this spread on one side of the chop, arranged in a buttered baking pan, sprinkled with Parmesan cheese, finished in a quick oven; served with a brown sauce poured around.

Mutton Chop With Glazed New Carrots

Best neck chops trimmed, seasoned and broiled medium done; new carrots trimmed, blanched, then sauteed till tender with butter and a little sugar, taken up, drained, then tossed in maitre d'hotel sauce; served as a garnish to the chop. (Plain broiled chop as in the recipe here given may be served with a garnish of either Bretonne puree, stuffed egg plant, stewed okras, haricots verts, macedoine or jardiniere of vegetables, flageolets, green peas, vegetable puree, fried parsley, spinach puree, mashed potatoes, sauteed balls of turnip, and simply named on the bill of fare as Mutton chop with such or such garnish, as prepared).