Mutton chops, veal chops, and lamb chops may be dressed similar.
No. 7.—Fillet of Beef, semi-Chateaubriant.
Cut it double the thickness of the above, butter lightly over, set on the gridiron on a slowish fire, turn several times; when half done, place it nearer the fire; season with half a teaspoonful of salt, quarter one of pepper, a little cayenne, and serve with sauce à la Mussulman (as No. 17). Maître d’hôtel butter or anchovy butter may be used instead; serve fried chipped potatoes round.
No. 8.—Chops, semi-Provençal, or Marseilles Fashion.
When the chop is half broiled, scrape half a clove of garlic and rub over on both sides of the chop; serve with the juice of a lemon. For semi-Provençal, the clove of garlic is cut in two, and the flat part is placed at the end of a fork and rubbed on the chop.
No. 9.—Chop or Steak a la Sultana.
Add a tablespoonful of Sultana sauce in a dish to each pound of meat; place in a dish and serve; when the steak is done, turn it in it three or four times, and it will make a most delicious gravy.
No. 10.—Mushroom Kidney Sandwich.
Broil 3 plain kidneys à la Brochette to keep them flat. Broil also 6 large mushroom heads; well season with salt and pepper (cayenne if approved of). A few minutes will do them; then rub a little fresh butter inside the mushrooms; dish up each kidney between two mushrooms while very hot, and serve.
If a large quantity is required, proceed thus—well butter a sautépan, lay in 20 or more heads of large mushrooms just washed, season well with salt and pepper; let stew for twenty minutes gently in an oven, or till done; make your kidney sandwich as above, add a tablespoonful of the gravy over, and serve. The same may be served on thin toast; a tablespoonful of the Sultana Sauce to every half-dozen kidneys, make a dish worthy an Epicurean. The stems of the mushrooms may be stewed and served with the dish.