The Swedish, French, American cook book

Get nice French lamb chops, all even size, leaving the bone about four inches in length; remove the side bone of the chop, leaving only the meat fastened to the bone; put on a broiler; sprinkle with pepper and salt and broil nice and brown (not too well done), which takes from five to six minutes for an ordinary chop. Put on a buttered baking sheet. When cold, stuff with chicken mousse; spread the chop on both sides; decorate all around with mousse that has been colored with chopped parsley, and a dot in the centre with a diamond of truffle on top. Cover the chops well and cook in oven from six to eight minutes — until the mousse is done and the chops are hot through. When done, arrange on slices of hot tomatoes; put a paper frill on each chop and green peas, string beans, or asparagus tips in the centre. Serve as a luncheon or Sunday supper dish. Lamb Cutlets ( Cotelette d’ Agneau) a la Hollandaise Take the loin or French lamb chops and fillet them; remove bone, put fillets on a broiler; sprinkle with pepper and salt, then broil rare. Put on a buttered baking sheet; cover with chicken mousse; decorate with a strip of chicken mousse across with a strip of truffle and Spanish pepper on each side. Put in oven with some sherry, pepper, and salt and cook — covered — from six to eight minutes. When done, arrange on a foundation of spinach with a paper frill in each. Serve with hollandaise or truffle sauce in the centre. Entree for luncheon or dinner. Lamb Croquettes ( Croquettes d' Agneau) a la Macedoine Put cooked lamb through the machine once; measure it by the cup. To each cup of lamb take three tablespoons thick hot cream sauce flavored with one tablespoon sherry, pepper, and salt. Take with a tablespoon; put on a platter and, when cold, form in the shape of croquettes, thick in centre and pointed at ends. Dip in egg and bread crumbs, and fry in hot fat until golden brown. Arrange on a hot platter with macedoine vegetables; garnish with parsley. Serve with a supreme sauce. Mousse of Lamb ( Mousse d’ Agneau) a la Europeenne Butter a ring mould and decorate with Spanish pepper and truffles — any design — and fill with the lamb mousse. To one cup lamb that has gone through the machine four times add whites of two eggs, three tablespoons cream sauce, two tablespoons sherry, pepper and salt. Fill half the ring mould with the lamb mousse and half with the mousse of spinach [see recipe: Mousse of Spinach]. Cook in hot water in oven — uncovered — from ten to twelve minutes. Serve on a hot platter with hollandaise, supreme, or truffle sauce, as an entree for luncheon or dinner. Minced Lamb on Toast ( Agneau emince sur Roties) When lamb is left from a previous meal it makes a very nice mince. Grind the lamb that is free from fat through the machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two tablespoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and four tablespoons rich cream. Arrange on pieces of toast on a hot platter; garnish with parsley and fried bacon around. Serve for breakfast. Stuffed Lamb Cutlets a la Duchesse Cotelettes d’ Agneau farcies, a la Duchesse