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Pork Cutlets, Van Volkenberg

Procure eight pork chops, remove all meat from bones, then chop it very fine with four peeled, fresh mushrooms, half bean sound garlic, half teaspoon chopped parsley and an ounce cooked, smoked beef tongue. Place this hash in the mortar with an egg yolk, a teaspoon salt, two saltspoons cayenne pepper and saltspoon grated nutmeg, then pound to a smooth pulp. Divide preparation in six equal parts, giving nice cutlet forms, detach small rib bones from loin bone, then insert bones in cutlet so as to give a chop-like appearance, dip in beaten egg and lightly turn in bread crumbs.

Thoroughly heat two tablespoons leaf lard in a sautoire, place cutlets in pan one beside another, and briskly cook for three minutes on each side. Remove all fat from pan, pour in one gill tomato sauce, one gill white broth, cover pan and set in oven for forty-five minutes, frequently basting them meanwhile. Remove, prepare a potato puree, dress on a hot dish in pyramid shape, arrange chops around base, skim fat off surface of sauce, strain it over chops and serve.