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Lamb Chops (see Veal Chops)

4 servings

Ingredients

• lamb, mutton, or veal chops (a little)
• salt (a little)
• pepper (a little)
• butter (a little)
• chopped shallots (a little)
• chopped parsley (a little)
• scraped bacon (a little)
• paper for roasting (a little)
• oil (a little)

Instructions

1. Lamb, mutton, and veal chops become especially tender when cooked in paper.
2. Trim the fat, pound them, season with salt and pepper, pan-fry unbreaded in butter until half-cooked, remove, and chill.
3. Sauté finely chopped shallots and parsley with a pinch of pepper in the reserved pan butter.
4. Mix the cooled herbs with some scraped bacon and spread this mixture over the chops.
5. Cut heart-shaped pieces of white paper, brush them with oil, and place the chops inside.
6. Pinch the paper together and grill the chops over a very gentle heat until cooked through.

Modernized from a treasured 19th-century German cookbook.