_Financière._--Broil the chops, either with or without egg and crumbs, and serve them with a _financière_ garniture.
_Soubise._--The chops are either broiled or fried; either broiled only dipped in lukewarm butter or in beaten egg and crumbs and then served on a _soubise_. A little lemon-juice may be added when they are on the dish.
_Jardinière._--Cut two carrots and two turnips with a vegetable spoon and set on the fire with cold water and salt; boil gently till tender, and drain. Boil also in the same way, in another pan and till tender, two tablespoonfuls of green peas, or string-beans cut in pieces, and drain also. Then put carrots, turnips, peas, or beans, back on the fire, in the same pan with a little gravy and broth, enough to cover them, salt, and pepper; boil gently five minutes; then put the chops in after being fried as directed below; boil another five minutes; take from the fire, place the chops around the dish, one lapping over the other, and so that an empty place is left in the middle; turn the carrots, turnips, and peas, with the sauce in that empty place, and serve. Salt and pepper the chops on both sides; fry them in a little butter till about three-quarters done; then take off and put with the vegetables as directed above. They may be broiled instead of fried, which is better.
_A la Princesse._--Trim the chops as usual and salt and pepper both sides. Chop very fine a piece of lean veal about half a pound for six or eight chops, according to size, then pound it and mix it with half a teaspoonful of flour, a pinch of nutmeg, salt, pepper, a yolk of egg, two tablespoonfuls of bread-crumbs and one ounce of butter. If too firm the butter must be melted so as to mix better. Put the mixture in a saucepan, set on a good fire, stir for ten minutes, and take off. Then grease the paste-board slightly with butter, put a teaspoonful of the mixture here and there on it, roll and make small balls of it, drop them in boiling broth or water, boiling about fifteen minutes, and take off with a skimmer. Dip the chops in melted butter, then in beaten eggs, and roll in bread-crumbs; fry them with a little butter. Fry the balls also. Place the chops on the dish, the bones toward the edge, and the balls between the chops; serve warm. A few balls may be placed in the middle.