Lime foam, fresh and light with lamb or possibly veal chops. Whip all ingredients up to and including pepper with the whisks of the hand mixer in a not too hot water bath to a firm foam. Add light butter or possibly butter in portions while continuing to whisk, bring to the table on the spot.
Additional dish: e.g. steamed kohlrabi.
Mushroom sauce, exceptionally fine with pork chops. Fry mushrooms and morels in batches in the hot clarified butter, remove. Make chops (see recipe: tender chops) in the same frying pan. Reduce temperature, add a little clarified butter to the frying pan, sauté shallots and garlic. Allow the liquid to run out of the pan, reduce by half, strain and return the liquid to the pan. Shortly before serving, stir in butter or light butter in portions, do not make more. Add mushrooms and parsley, season, just until hot.
Mustard sauce, the spicy sauce for pork chops. Cook the chops (see recipe: tender chops). Reduce the temperature, add a little clarified butter to the frying pan and sauté the onions. Allow the drippings to melt with the liquid, boil to half, strain, return the liquid to the frying pan. Add mustard and cream, bring to boil, season. Stir in any sprouts just before serving or use as garnish. Additional dish: e.g. roasted, new potatoes.
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