Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them, slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side only, and lay them aside to get cold. The chops should.always be cooked for two minutes as above mentioned, after the garnishing has been prepared.

Garnishing a la Proveneale. - Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five minutes to prevent them from getting brown, drain well, place them in a sautoire with one ounce of good butter, and cook for five minutes. Add a dash of white wine, a thin slice of garlic crushed with a spoon, half a spoonful of grated Parmesan cheese, and one gill of good bechamel sauce (No. 154). Season with half a pinch of salt and half a pinch of pepper. Stir all well until it comes to a boil, then put it away to cool. Divide the garnishing over the cooked side of the six chops about a quarter of an inch in thickness ; besprinkle with fresh bread-crumbs mixed with a little grated. Parmesan cheese. Carefully place the chops in a well-buttered pan, and pour a little clarified butter over them. Place in a very hot oven for five minutes, or until of a good color, and serve with half a pint of hot veloute (No. 152).