nd eschalots. Then
add a glass of sherry and stir it well before adding also a cup of
rice, four cups of stock, several sweet Chili peppers chopped and some
salt. Cook for half an hour or until pasty. Pour it out in a pan
to the thickness of half an inch and let cool. Then with a biscuit
cutter, cut it into rounds about the size of a chop. On each one of
these rounds place a chop and cover the top with Bechamel sauce. When
cold dip in egg and bread crumbs and fry a light brown.

A good recipe for the Bechamel sauce is the following: One ounce of
butter browned with one ounce of flour. To this add half a glass of
sherry, some finely chopped truffles, one cup and a half of stock,
salt and pepper, and cook for ten minutes. Add the juice of a lime,
take from the fire and stir in the well-beaten yolks of two eggs.

* * * * *

Devil Chops

Make a dressing of the following ingredients mixed together: One ounce
of butter, one teaspoonful of made mustard, one-half teaspoonful of
French mustard, one teaspoonful of grated horseradish, one teaspoonful
of chutney, a little Chili vinegar, the juice of one lime, salt,
pepper and cayenne. Rub this on the chops and broil rare. Serve the
remaining sauce over them in a very hot dish.

* * * * *

Lamb Cutlets Duchesse

Fry one dozen lamb chops in butter and set aside to cool. Put in a
stew pan two ounces of butter with half a can of mushrooms, one small
onion and a teaspoonful of parsley, all minced fine; salt, pepper,
cayenne and a little mace. Cook this gently for ten minutes and add a
cup of milk thickened with flour and butter, the juice of a lemon and
one teaspoonful of sugar. Cook a few minutes. Take from the fire and
add the yolks of four eggs well beaten. Cover the chops with this and
set aside to cool. Brush them with the well-beaten yolk of an egg,
sprinkle with fine bread crumbs, and fry in butter to a light brown.
Serve with green peas in the center of the dish.

* * * * *

Lamb Cutlets a la Condi

Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a
dressing of bread crumbs, mushrooms, capers, chives, a little shallot
all chopped very fine, pepper, salt and butter. Put this on each side
of the cutlets and cover with crepinette. Broil or fry to a light
brown and dust over with very fine browned bread crumbs. Serve with a
browned veal gravy and sliced lemon.