Reference > Farmer's Cookbook > LAMB AND MUTTON > Chops à la Castillane
  Lamb Chops à la Marseilles Chops en Papillote  
CONTENTS · BIBLIOGRAPHIC RECORD

Chops à la Castillane

Broil six lamb chops, arrange on slices of fried egg-plant, and pour around the following sauce: Brown three tablespoons butter, add three and one-half tablespoons flour, and stir until well browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw ham cut in small cubes in one-half tablespoon butter two minutes. Moisten with two tablespoons Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lamb Chops à la Marseilles Chops en Papillote  
 
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