Make a white roux of a tablespoonful of butter and the same of flour. When it has thickened well, stir in a scant half-cupful of stock; mix thoroughly until it bubbles; add half a cupful of chopped almonds, or, if you prefer, mushrooms, and season to taste. Boil up once and let it get cold and stiff. The chops should be tender, juicy, and cut twice as thick as for ordinary uses. Split each horizontally clear to the bone, leaving that to hold it together and fill the slit with the cold paste. Close the sides upon it and quilt a tooth-pick through the edges to hold them together and broil slowly over clear coals, turning often for ten minutes. Withdraw the skewers, and dish upon a bed of green pease.