Mutton Chops Brewers’ Style

Cotelettes de Mouton a la Brasseur

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Mutton Chops
  • 2 Tablespoonfuls of Butter
  • The Juice of a Lemon
  • 3 Shallots, Chopped Fine
  • Salt and Pepper to Taste


Select six thick chops from the loin of the Mutton. Trim neatly and season well with salt and black pepper and a dash of Cayenne. Rub lightly with butter on either side and broil on a hot charcoal fire. Have ready a hot dish and pour over the Chops a sauce of melted butter, seasoned nicely with salt and pepper, the juice of one lemon and three minced shallots. Serve hot.