Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

good fire; when melted take from the fire, lay the chops in, after having flattened them; then cover them with a sheet of buttered paper; place the vessel in a rather hot oven, and when cooked serve them on a _maître d'hôtel_, _provençale_, or tomato sauce. They may also be served on a _purée_ of sorrel, or one of potatoes. _The same, in Papillote._--Cut the chops rather thin, beat them gently and flatten them; then proceed as for veal cutlets in _papillotes_ in every particular. _Financière._--Broil the chops, either with or without egg and crumbs, and serve them with a _financière_ garniture. _Soubise._--The chops are either broiled or fried; either broiled only dipped in lukewarm butter or in beaten egg and crumbs and then served on a _soubise_. A little lemon-juice may be added when they are on the dish. _Jardinière._--Cut two carrots and two turnips with a vegetable spoon and set on the fire with cold water and salt; boil gently till tender, and drain. Boil also in the same way, in another pan and till tender, two tablespoonfuls of green peas, or string-beans cut in pieces, and drain also. Then put carrots, turnips, peas, or beans, back on the fire, in the same pan with a little gravy and broth, enough to cover them, salt, and pepper; boil gently five minutes; then put the chops in after being fried as directed below; boil another five minutes; take from the fire, place the chops around the dish, one lapping over the other, and so that an empty place is left in the middle; turn the carrots, turnips, and peas, with the sauce in that empty place, and serve. Salt and pepper the chops on both sides; fry them in a little butter till about three-quarters done; then take off and put with the vegetables as directed above. They may be broiled instead of fried, which is better. _A la Princesse._--Trim the chops as usual and salt and pepper both sides. Chop very fine a piece of lean veal about half a pound for six or eight chops, according to