This section of the book is from the "Household Companion: The Model CookBook" book
Remove the bones and fat from lamb or mutton chops, and skewer the meat in rounds. Braise the meat with the bones and fine-cut vegetables until tender; let cool under a weight cover with brown chaudfroid sauce, decorate with white and yolk of egg, and brush over with liquid aspic. Serve cold with cooked peas dressed with French dressing.
To a cup of highly seasoned brown sauce add the yolk of an egg, diluted with one-fourth a cup of cream and a scant tablespoonful of gelatine softened in three tablespoonfuls of stock. Use when cold, but still liquid.