Boil four calves’ feet until tender.  Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms, chopped fine, seasoning all with salt, pepper, cayenne, and a little mace.  Stir in four ounces of flour and add boiling milk, enough to make the mixture as thick as rich cream.  Put in the calves’ feet and mix all well together.  Then remove from the fire and beat in the yolks of two eggs which have been mixed with the juice of a lime and a tablespoonful of water.  Pour the whole into a buttered pan and set aside to cool.  When cold cut into slices, brush with egg and bread crumbs and fry in butter until a light brown.

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Puree of Chestnuts with Chops

Boil chestnuts in salted water for twenty minutes.  Shell them, season with salt and pepper, add a piece of butter and wet with milk.  Mash through a colander and heap lightly on a platter, arranging broiled chops around the puree.

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Lamb Chops a la Nesselrode

Trim carefully one dozen young lamb chops.  Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots.  Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers chopped and some salt.  Cook for half an hour or until pasty.  Pour it out in a pan to the thickness of half an inch and let cool.  Then with a biscuit cutter, cut it into rounds about the size of a chop.  On each one of these rounds place a chop and cover the top with Bechamel sauce.  When cold dip in egg and bread crumbs and fry a light brown.

A good recipe for the Bechamel sauce is the following:  One ounce of butter browned with one ounce of flour.  To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes.  Add the juice of a lime, take from the fire and stir in the well-beaten yolks of two eggs.

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Devil Chops

Make a dressing of the following ingredients mixed together:  One ounce of butter, one teaspoonful of made mustard, one-half teaspoonful of French mustard, one teaspoonful of grated horseradish, one teaspoonful of chutney, a little Chili vinegar, the juice of one lime, salt, pepper and cayenne.  Rub this on the chops and broil rare.  Serve the remaining sauce over them in a very hot dish.

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Lamb Cutlets Duchesse

Fry one dozen lamb chops in butter and set aside to cool.  Put in a stew pan two ounces of butter with half a can of mushrooms, one small onion and a teaspoonful of parsley, all minced fine; salt, pepper, cayenne and a little mace.  Cook this gently for ten minutes and add a cup of milk thickened with flour and butter, the juice of a lemon and one teaspoonful of sugar.  Cook a few minutes.  Take from the fire and add the yolks of four eggs well beaten.  Cover the chops with this and set aside to cool.  Brush them with the well-beaten yolk of an egg, sprinkle with fine bread crumbs, and fry in butter to a light brown.  Serve with green peas in the center of the dish.