Stuffed Chops

Ingredients

• fine bread crumbs
• 2 tablespoons chopped ham
• 2 tablespoons chopped parsley
• ½ onion, chopped
• 1 green onion, chopped
• cold boiled tongue, chopped fine
• pepper to taste
• 2 tablespoons blanched almonds, chopped
• stock to cover the chops
• ½ onion, sliced (for stock)
• 1 bay leaf (for stock)
• 1 root of celery (for stock)
• 4 cloves (for stock)
• nasturtiums or olives (for garnish)
• watercress (for garnish)

Directions

1. Make a stuffing with fine bread crumbs, chopped ham, parsley, half an onion, and a green onion.

2. Spread the mixture on the chops.

3. Combine cold boiled tongue, chopped fine, with pepper and blanched almonds, and spread on the chops.

4. Roll the chops tightly, tie them, and simmer in enough stock to cover until tender.

5. Season the stock with half a sliced onion, a bay leaf, a root of celery, and four cloves.

6. Allow the chops to cool in the stock, then slice thin.

7. Garnish with nasturtiums or olives and watercress.