This highly delectable dish derives its name from the fact that the pork-butchers in Paris prepare and cook their pork chops in this manner. It is an extremely popular luncheon dish, and very tasty.
Put the chopped onion in a small saucepan with the lard, and simmer till the onion is tender, without browning. Then sprinkle with the flour, and mix thoroughly with a spoon, over a slow fire, till a golden colour. Add gradually the stock and the white wine. Then add a little salt and a few peppercorns, bring to the boil stirring well, skim, and simmer gently for 30 or 40 minutes.
Cook the cutlets in the hot lard, on a brisk fire at first and, when each side is well browned, simmer till they are quite tender, which will take from 20 to 25 minutes, according to the size of the cutlet. Season with salt, arrange the cutlets on a hot dish, skim the sauce and strain it over the meat, having added, at the last moment, the mustard and gherkins.