Prepare a paste precisely as directed for croquettes, and when cold and stiff, mould into the form of mutton chops. Egg and crumb them, set in the refrigerator for two hours and fry as you would croquettes or doughnuts. When they are done, stick a bit of macaroni in the small end to simulate the chop-bone.

Send in sauce tartare or tomato sauce with them. Garnish with sliced lemon.

Halibut, blue-fish, lobster, etc., may be treated in this way.