Belgian Lamb Chops:
by Chef Murph
Belgian Lamb Chops
Season lamb chops; dredge with flour and fry until brown; keep hot.
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.
Add 1 glass of claret; then pour the sauce hot over the chops, and
garnish with French peas.
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Chef Murph
