Page:Meier - The Art of German Cooking and Baking.djvu/76




 * 4 lbs. mutton chops

Salt, pepper

1 cup grated rolls

3 tbsps. of Parmesan cheese

⅛ lb. of butter

Preparation: Trim off the skin and fat, pound, salt and pepper the cutlets. Heat some butter and dip each cutlet into it, then into a mixture of roll crumbs and Parmesan cheese. Now broil to a light brown on a broiler, which requires 5 minutes. Serve on a hot platter and pour the rest of the melted butter over them.

Remarks: You can also fry the cutlets in a pan; then you need an additional ⅛ lb. of butter.


 * 3½ lbs. mutton chops

Salt, pepper

1 pt. cream or milk

⅛ grated onion

2 tbsps. of Parmesan or Swiss cheese

⅛ lb. of butter

2 lbs. boiled, chopped potatoes.

3 yolks of eggs

Preparation: There should be 12 pieces of chops; salt and pepper them and fry them brown on both sides in butter. The boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter, which is creamed with the yolks of 3 eggs, salt, grated onion, cheese, cream and the rest of the butter which is left in the pan. Half of this mixture is placed into a casserole, the fried cutlets are placed on top and the remainder of the mixture put on to cover them. Then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for ½ to ¾ hour. Serve in the casserole.


 * 4 lbs. of mutton cutlets

Salt, pepper

Some bacon for larding

½ pt. of champignons

1 tbsp. of flour

Some bouillon or water mixed with ½ tsp. meat extract

2 tbsps. of butter

4 truffles

1 small wineglassful of Madeira or red wine

Preparation: The cutlets must be 3 inches thick. They are pounded and larded with bacon strips after the skin and fat have been removed from them, then peppered and salted