Home › Meats and Entrees › Baked Mutton Chops

Baked Mutton Chops

(Italy.) Braise 6 chops in stock with 2 carrots, an onion, parsley, thyme, and sweet marjoram. Let them brown, drain them, and reduce the sauce. Add to it 1/2 cup bread-crumbs, yolk of 1 hard-boiled egg, 6 mushrooms, salt, and pepper. Chop this fine and dip each chop in it, then in grated Parmesan cheese. Bake in the oven until brown and serve with Tartare sauce.

MUTTON CHOPS (as cooked in Southern France.) Trim and season 5 cutlets; fry them in 1 ounce butter. Chop 5 small onions and fry them in butter; when soft but not brown, add the juice of a lemon, some parsley, and the yolks of 2 eggs. Stir until thick and add salt and pepper. Cover the chops on both sides with this, and lay them on a dish; dust bread-crumbs thickly over all and bake until brown. Serve with green peas.