Prepare the fillets as directed on this page. Have them of uniform size. Broil them over coals or on a hot pan. Turn them very often so they will cook slowly and when done have an even red color all through. The broiling will take eight to ten minutes. Cover the tops with maître d’hôtel butter (page [103]), or butter, pepper and salt, and chopped parsley. Arrange them in a circle on one end of a platter. Place on each one a slice of broiled tomato (see page [97]), and on the tomato a stuffed mushroom (page [79]).
On one side of the platter place an ornamental skewer stuck into a shaped piece of uncooked vegetable of sufficient size. The skewer in illustration has a mushroom on top, then a slice of lemon, then a row of small carrots strung on a thread, a slice of lemon to hold the carrots in place, and then the foliage of the carrots. It is stuck into a raw parsnip cut so it stands firm. The skewer is for ornamenting the dish only.
CHOPS À LA SOUBISE
Put soubise sauce in the center of the dish and arrange broiled French chops standing in a ring around it. Place a ring of fried onion over each chop bone.
French chops are cut from the rack and trimmed so as to leave the upper half of the bone bare.
NO. 63. CHOPS À LA SOUBISE.
SOUBISE SAUCE
Boil six white onions for ten minutes. Cut them in pieces, put them in a saucepan with one quarter of a pound of butter and cook them very slowly indeed for a long time or until they are soft. The onions must cook so slowly that they do not color. Add a tablespoonful of flour. After the flour is cooked remove the onions from the fire, add one cupful of cream, and pass the whole through a sieve. Add a very little pepper and salt.
This sauce should be white and have the consistency of thick cream.