Klopps Recipe

Chop sufficient cold cooked mutton to make a pint. Put a half cup of
stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter
over the fire. When hot, take from the fire, add the meat and three eggs
well beaten; add a teaspoonful of salt and a dash of pepper. Put the
mixture into greased custard cups, stand in a baking pan half filled with
boiling water, and cook in a moderate oven fifteen to twenty minutes.
Serve with sauce Béchamel. The bottom of the cups may be garnished with
chopped mushrooms, capers, or chopped truffles, or dusted thickly with
chopped parsley.

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