Practical Directions:

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.

Brown Chaudfroid Sauce.

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.