four ounces of butter, with two onions, a little garlic, two green
peppers and some mushrooms, chopped fine, seasoning all with salt,
pepper, cayenne, and a little mace. Stir in four ounces of flour and
add boiling milk, enough to make the mixture as thick as rich cream.
Put in the calves' feet and mix all well together. Then remove from
the fire and beat in the yolks of two eggs which have been mixed with
the juice of a lime and a tablespoonful of water. Pour the whole into
a buttered pan and set aside to cool. When cold cut into slices, brush
with egg and bread crumbs and fry in butter until a light brown.

* * * * *

Puree of Chestnuts with Chops

Boil chestnuts in salted water for twenty minutes. Shell them, season
with salt and pepper, add a piece of butter and wet with milk. Mash
through a colander and heap lightly on a platter, arranging broiled
chops around the puree.

* * * * *

Lamb Chops a la Nesselrode

Trim carefully one dozen young lamb chops. Fry in butter three
tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then
add a glass of sherry and stir it well before adding also a cup of
rice, four cups of stock, several sweet Chili peppers chopped and some
salt. Cook for half an hour or until pasty. Pour it out in a pan
to the thickness of half an inch and let cool. Then with a biscuit
cutter, cut it into rounds about the size of a chop. On each one of