{"id":5028,"slug":"breaded-lamb-chops-reforme","title":"Breaded lamb chops, reformé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["bread","ham","parsley","lamb chops","salt","pepper","flour","eggs","butter","gherkins","beets","fresh mushrooms","smoked beef tongue","hard-boiled eggs","meat gravy","currant jelly","Cayenne pepper"],"ingredients_norm":["bread","ham","parsley","lamb chop","salt","pepper","flour","egg","butter","gherkin","beet","fresh mushroom","smoked beef tongue","hard boiled egg","meat gravy","currant jelly","cayenne pepper"],"steps":["Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley.","Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above.","Fry in hot butter, and when done place on a platter.","Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs.","Add one pint of good meat gravy and a spoonful of melted currant jelly.","Season with salt and Cayenne pepper.","Pour the sauce around the chops and serve some of the sauce separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w49:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7a4627af352dd635e1ec3ba77b6b52f3fbc725f28cf314c366d8727577da8fe4","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breaded-lamb-chops-reforme"}