Lamb Chops A La Catalane Recipe

12 lamb chops. 1/2 cup of cooked lean ham chopped. 1 pint of thick Bechamel sauce. Butter. Paprika. Tomato sauce. 1/2 cup of cooked mushrooms chopped. Red pepper, shredded and cooked.

Trim the chops rather close, paring the bones French fashion. Broil on one side only, having that side the same on all the chops. Sauté the mushrooms and cook in a little broth; use this broth with white stock in making the Bechamel sauce; use also twice the flour usually given for a pint of sauce. Season highly with paprika; add the mushrooms and ham and let become cold. Cover the cooked sides with a layer of the preparation, having it dome shaped. Arrange these in a buttered baking pan, pour melted butter over the tops and finish cooking in a hot oven. The sauce needs be thick to avoid spreading too much. Cover the ends of the bones with frills and dress in two rows, one chop overlapping another, on a serving dish, covered with a dish paper. Serve with tomato sauce apart, to which half a red pepper, cooked and shredded, is added.

Lamb Chops A La Bussy Recipe

Use mushrooms, sweetbread, and chicken or duck liver cut in quarter-inch cubes in Allemande sauce. Cover or not with chicken forcemeat and proceed as in the recipe above. Serve with cream, or Bechamel sauce. These dishes are often convenient, as they furnish a more substantial service than a plain lamb chop, and may be prepared, ready for the final cooking, some time in advance.