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Mutton Chops, Puree of Chestnuts

Neatly trim and lightly flatten six French mutton chops. Season them all around with a teaspoon salt and half teaspoon pepper, roll in a tablespoon of oil, arrange on broiler and broil on lively charcoal fire for four minutes on each side. Remove, arrange puree of chestnuts pyramid-like on a hot dish, dress the chops around, one over-lapping another crown-like, adjust a frill of paper at the end of each chop and serve.