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Fried Lamb Chops

Pare six lamb chops and split them through the center. Fill the inside with some very fine salpicon, season with salt and pepper, close together and dip in beaten eggs, then in fresh breadcrumbs; fry for four minutes on each side in two ounces of clarified butter, and serve with one gill of hot Montglas sauce, after arranging a curled paper at the end of each chop. Lamb Chops, Maintenon Style Select six well trimmed and flattened lamb chops, season with a pinch of salt and a half a pinch of pepper, place them in a stewpan, with one ounce of butter, and fry on one side only for one minute. Cover the cooked side with a chicken forcemeat. Sprinkle over them a finely minced truffle, put them on a well-buttered baking dish, and place them in a slow oven for four minutes. Place a paper frill on the end of each chop, and serve with one-half pint of hot clear veloute-sauce poured on the dish, and the chops laid on that.