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Title: Mutton Chops Arlesienne
Yield: 4 Servings

Ingredients

      4    Mutton chops
      2 tb Butter
    1/4 c  Dry white wine
  1 1/2 c  Canned tomatoes
      1 pn Thyme
      1 pn Marjoram
      1    Garlic clove; crushed
      1 tb Minced parsley
           Salt and pepper; to taste

Instructions

In skillet, cook mutton chops in heated butter until well done. Salt and
pepper. Remove chops to heated platter and keep warm. Pour excess fat
from skillet. Add wine to skillet, and scrape bottom until brown crust is
dissolved. Cook over high flame for 3 minutes, or until wine is nearly
cooked away. Add tomatoes, thyme, marjoram, and garlic, with salt and
pepper to taste. Cook over high flame for 10 minutes. Return chops to
skillet. Sprinkle with parsley. Serve hot in skillet.
Serve with rice.

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

02-17-1995

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Suggested Wine: A light red wine: Beaujolais; domestic claret; etc.

Contributor: Fernande Garvin

Preparation Time: 0:00

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