CookEat Recipe
Mutton Chops Lilleoise
Six broiled chops with ham-bay crumb coat and half-reduced tomato sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2127. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose identified edible ham, safe egg coating and monitored chop endpoint; do not claim broil guide sufficient. Limites : Chop mass/thickness, egg uptake, bay fragments and final reduced volume remain unmeasured. The stated 63°C/rest operating request is retained; no new rest duration or physical cooking certificate is supplied. Cooked child ham 28 g is distinct from raw parent ham 113 g.
Method
Steps
Step 1
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 3
Trim and flatten SIX adult-sheep mutton rib chops. Season with HALF teaspoon salt, TWO saltspoons pepper and ONE saltspoon grated nutmeg. Mix THREE tablespoons FRESH bread crumbs with 28 g FINELY GRATED fully cooked lean cured ham, ONE teaspoon freshly chopped parsley and ONE saltspoon crushed bay leaf.
Step 4
Dip the chops lightly in pasteurized whole beaten egg, amount unspecified, then gently roll in the crumb mixture. Broil FIVE minutes on EACH side as a guide; verify 63°C in the whole-cut mutton, allow it to rest and ensure the egg coating is cooked.
Step 5
Measure 355 mL actual FINISHED No 16 tomato sauce and reduce TO HALF that observed starting volume. Dress the chops on a hot dish, pour the reduced sauce AROUND them and serve.
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