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

bread-crumbs, and then broil and serve them as the above, with a _maître d'hôtel_. _Fines Herbes._--Broil the chops as above, either with or without crumbs, and serve them with sauce _aux fines herbes_. _A l'Italienne._--When broiled as above, serve them on a layer of _macaroni Italienne_. _With Mushrooms._--When broiled and dished, surround them with a garniture of mushrooms, and serve warm. When there are several cutlets on the dish, and placed all around overlapping, the garniture may be put in the middle of the chops. Do the same with the following garnitures: chicken-combs, _croutons_, _duxelle_, _financière_, _Macédoine_, and onion. They may also be served on any _purée_. _Baked._--Trim six cutlets. Mix well half a pound of sausage-meat with two eggs. Put a piece of buttered paper large enough to cover the bottom of a bakepan in which the six cutlets may be laid easily. Spread half the sausage-meat on the paper in the pan, then lay the cutlets in it; put the other half of the sausage-meat over the cutlets, and place the whole in a rather quick oven. Baste every five minutes with melted butter and broth, using them alternately, and serve warm with the gravy when done. A few drops of lemon-juice may be added to them when on the dish, if liked. _Sautées._--Trim, and fry them with a little butter. When done on both sides, add a little broth, salt, pepper, and mushrooms and parsley chopped fine; chopped truffles may be added, if handy; boil gently for about ten minutes. Place the cutlets around the dish, one lapping over the other, turn the sauce in the middle, sprinkle some lemon-juice over the whole, and serve warm. _With Sauce._--When broiled, baked, or _sautéd_, they may be dished and served with either of the following sauces: _fines herbes_, _maître d'hôtel_, _piquante_, _poivrade_, _ravigote_, _tarragon_, tomato, or truffle. _En Bellevue._--Proceed the same as for fillet of beef _en Bellevue_. _In Papillotes._--Trim six veal-chops, spread salt and pepper on them, and fry them with a little butter till about half done. Take from the fire, and cut a small hole in