Recipe For Cooking Chaudfroid Of Lamb Or Mutton Chops

Have the chops cut of uniform thickness. If the chop bones are not to be retained, use the "best end of the loin" dressed . If the chop bone be retained, the chops will be too thick for this purpose unless a thin chop of varying thickness without bone be cut from between the chops with bones. Cut in the latter fashion, trim neatly, retaining only tender meat. Braise the chops, until tender, with fine-cut vegetables, partly cool in the liquid, then finish cooling under a weight Pare the ice-cold chops very neatly and cover with brown or terra-cotta chaudfroid sauce. When this is set, decorate with capers and figures cut from cooked white of egg. When these are firmly fixed in place, cover lightly with aspic jelly and sift cooked yolk of egg around the edge. Dress the chops, resting on heart leaves of lettuce, against a macedoine of vegetable salad. Cover the ends of the bones with paper frills.

Chaudfroid Of Mutton Chops