Reference > Farmer's Cookbook > LAMB AND MUTTON > Chops en Papillote
  Chops à la Castillane Mutton Cutlets à la Maintenon  
CONTENTS · BIBLIOGRAPHIC RECORD

Chops en Papillote

Finely chop the whites of three “hard-boiled” eggs and force yolks through potato ricer, mix, and add to three common crackers, rolled and sifted; then add three tablespoons melted butter, salt, pepper, and onion juice, to taste. Add enough cream to make of right consistency to spread. Cover chops thinly with mixture and wrap in buttered paper cases. Bake twenty-five minutes in hot oven. Remove from cases, place on hot platter, and garnish with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chops à la Castillane Mutton Cutlets à la Maintenon  
 
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