Season French chops with salt and pepper and sauté in clarified butter; let cool under a weight, then lightly spread both sides of the chops with a thin layer of crushed and chopped garlic, chopped shallot, mushrooms and parsley sauted in butter and simmered until the moisture has evaporated, then added to a brown sauce. The proportions for the fine herb mixture are: one clove of garlic, four ounces of shallot, one pound of mushrooms and an ounce of parsley, to one cup of sauce. When cool, cover with a thin layer of chicken quenelle forcemeat, then egg-and-bread-crumb, using equal parts of beaten yolk of egg and melted butter instead of whole eggs. Dispose on a baking tin, pour over a little clarified butter, and reheat in the oven. Cover the bones with frills and dress crown-shape on a rice croustade. Fill the centre with broiled mushroom caps (two inches across). Serve the rest of the fine herb sauce, diluted with brown stock, as a sauce, adding seasoning and flavoring as needed.