Masked Chops in 1920

Burlington Burlington Gazette, Burlington, Iowa July 19, 1920, page 10

Masked Chops

  • 4 lamb chops
  • 1 cup soft bread crumbs
  • 1/2 cup milk
  • 2 tablespoons finely chopped ham
  • 1 egg
  • 1 tablespoon finely chopped parsley
  • 1/2 teaspoon salt (the ham being salty)
  • 1/4 teaspoon white pepper
  • dried bread crumbs
  • 1 egg

Have chops “Frenched”, leaving the bone at least two inches long. Broil and spread with a mixture made this way. Put soft bread crumbs and milk in a saucepan and cook until smooth, stirring constantly. Remove from fire and stir in ham, egg, parsley, salt and pepper. Let cool before spreading on chops. Beat egg slightly and add 1 tablespoon of hot water. Baste each chop very carefully with egg, roll in dried bread crumbs and fry in deep fat. Serve with tomato sauce.

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