745. Pork Chops, Piquante Sauce.
—Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203).
746. Pork Chops, Sauce Robert.
—Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops.
747. Pork Chops à la Diable.
—The same as for No. 743, but serving with half a pint of sauce à la Diable (No. 198) over the chops.
748. Pork Chops, Apple Sauce.
—Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl.
749. Pork Chops à la Purée de Pois.
—The same as for No. 743, pouring half a pint of hot purée of peas on the dish, and placing the chops over.