These chops are cut from the rack. They are cut an inch thick, the bones removed, and the meat turned and tied into round pieces. They are then struck with the flat side of the cleaver to smooth and flatten them a little.
Broil the chops, spread them with butter, and sprinkle them with chopped parsley, pepper, and salt. Arrange them symmetrically on a platter and place on each one an artichoke bottom holding a little good sauce, such as bearnaise or Hollandaise, or even melted butter, and a few green peas.
Artichoke bottoms come in cans and can be purchased from a grocer. The French ones are the best. They do not need any more cooking, but should be heated by placing them in hot water.
NO. 66. BONED LOIN CHOPS WITH MUSHROOMS AND PEAS.
BONED CHOPS WITH MUSHROOMS
These chops should be cut an inch and a quarter thick from the loin, the bone then carefully removed, some of the fat taken out, and the thin end piece drawn around and fastened with a wooden skewer, giving a perfectly round chop. Have them uniform in size. Cook them on a hot pan. Turn them frequently after the surfaces are seared so they will cook evenly and slowly. If preferred, they can be broiled over hot coals, but are then more likely to lose their shape and the skewers will be burned.
Arrange the chops flat on the dish in a circle with the skewers pointing out. Cover the top of each chop with a sauce made of the chopped mushroom stems, and place in the center of each chop a large mushroom cap. Place a paper frill on each skewer. Fill the center of the ring of chops with green peas or any small vegetable, or with mashed or fried potatoes.
TO PREPARE THE MUSHROOMS
Select large mushrooms, those not fully opened preferred, as they stand higher. Cut the stems off even with the caps. Peel the caps. Chop the stems. Put all in a pan with butter and sauté them until tender. Remove the caps as soon as they are tender, and before they have flattened out. Add a little stock, or water, to the pan, and a little flour. Stir until the sauce is thickened to the consistency of cream, season with a little salt and pepper. Use this sauce for the tops of the chops.