Chops à la Signora

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Gash French Chops on outer edge, extending cut half-way through lean meat. Insert in each gash a slice of truffle, sprinkle with salt and pepper, wrap in calf’s caul. Roll in flour, dip in egg, then in stale bread crumbs, and sauté in butter eight minutes, turning often. Place in oven four minutes to finish cooking. Arrange on hot platter for serving, and place on top of each a fresh broiled mushroom or mushroom baked in cream. To fat in pan add small quantity of boiling water and pour around chops. This is a delicious way of cooking chops for a dinner party.