The Swedish, French, American cook book

Trim the bones from the lamb cutlets and make in round pieces. Put on a broiler; sprinkle with pepper and salt, and broil for four minutes. When cold, coat with chicken mousse and decorate all around with a green strip made from chicken mousse that is colored with chopped parsley and a diamond of truffle in the centre. Put on a buttered pan with some sherry; cook — covered — in oven six minutes. When done, arrange on round pieces of toast, with fried bananas around and peas in the centre. Serve for luncheon or dinner with a truffle sauce in a sauceboat. Lamb Cutlets ( Cotelettes d’ Agneau) a l’Allemande Select nice rib chops and French them; sprinkle with pepper and salt, then broil. In the meantime, peel and slice some tomatoes, put them on a plate, sprinkle with salt and pepper, then heat. When the chops are broiled, put them over a plate and glaze with a white glossy allemande sauce flavored with sherry. Decorate with some sauce (colored with chopped parsley) and a diamond of truffle in the centre. Put a paper frill on each chop. Arrange on the slices of tomato with peas in the centre. Serve as a luncheon dish. Lamb Chops ( Cotelettes d’ Agneau) a la Durcelle Select small chops of lamb; French them, leaving a little bone about three inches in length on each, cutting away the backbone; sprinkle with pepper and salt, fry in butter. Take small silver glass dishes, or little china ramequin cups, and put a little butter in the bottom of each; put two cutlets in each — meat down and bone up; then fill the cup with a brown sauce that is flavored with Harvey’s sauce, some cooked chopped onions, cooked chopped mushrooms, and sherry. Put in oven and cook ten to twelve minutes with some hot water in the pan. When serving, serve on a paper doily one cup for each. Garnish with parsley with a paper frill on each chop. Serve as an entree for luncheon or dinner. Lamb Chops ( Cotelettes d’Agneau ) a la Marseillaise Select rib chops of lamb or mutton, French them well, leaving only three inches of the bone on, remove the backbone, pound the chop down with a rolling pin so it becomes rather flat, cover it with a hot thick white sauce flavored strongly with onions, and made from butter, milk, and flour. Put the chops on oiled table until cold. When cold, dip in egg and bread crumbs and fry in very hot fat, golden brown. When done, serve on a hot platter, one cutlet resting on top of another; garnish each chop with a paper frill and in the centre pour a soubise sauce. Serve as an entree for luncheon or dinner. Lamb Chops with Asparagus, a la Lydie Cotelettes d’Agneau aux Pointes d’Asperges, a la Lydie Take nice young rib chops; scrape the meat from the bone and french them well; put on a buttered pan; sprinklewith bread crumbs and put a little speck of butter on each; sprinkle with pepper and salt; brown in oven for about six minutes. Serve on a hot platter, one chop resting on top of another in the form of a ring; garnish with a paper frill on each and in the centre serve asparagus with a supreme sauce. Garnish with parsley. These chops can also be served with plain brown gravy, and vegetables at the side. Lamb Cutlets with Truffles, a la Lydie Cotelettes d’Agneau aux Truffes, a la Lydie