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page 118
whole over the toasted bread slices, which should be arranged in a large plate.
Serve hot, with lettuce salad, and the rest of the meat saved.
20. LAMB CHOPS WITH SAUCE.
KOUZOU KULEBASDI SALTZALI.
Ingredients:
Meat ................................................. 4 to 6 chops.
Butter .......................................... 1/2 tablespoonful.
Green Pepper ............................................. 1 medium.
Dry Onion ................................................ 1 medium.
Thyme ..................................................... 1 pinch.
Tomatoes .... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Fry the chops in their own fat. When done, take them in a separate dish, and add
to the fat the butter and about one-half cupful plain water--or broth
preferred--and bring to the boil. Then chop the green pepper, the onion and the
tomatoes, and after seasoning to taste, also sifting in the thyme, add them to
the boiling mixture. When this is nearly done, add the chops, and place the
entire combination in a moderately hot oven for 10 to 15 minutes.
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