NO. 64. MUTTON CHOPS WITH HORSERADISH SAUCE.
CHOPS WITH HORSERADISH SAUCE
Arrange French chops down the middle of the platter, with the chops overlapping and the bones crossing. Place a piece of bread under the first two to support and lift the bones off the dish; the rest are then easily arranged in a symmetrical manner.
Garnish the dish with spoonfuls of horseradish sauce, or serve the sauce in a separate dish.
HORSERADISH SAUCE
Grate fresh horseradish root and mix with it enough whipped cream to make it light and to reduce sufficiently the sharpness of the horseradish. The horseradish absorbs the cream, and a few more spoonfuls of the cream are needed than of the grated horseradish. The sauce should not be mixed until just before serving.
NO. 65. BONED MUTTON CHOPS WITH ARTICHOKE BOTTOMS
HOLDING GREEN PEAS.