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Lamb Chops with Champagne Sauce

Pare neatly and flatten half a dozen lamb chops, season with one pinch of salt and one-half pinch of pepper, fry slightly in a stewpan with one ounce of butter and for a space of one minute on each side, then allow them to cool. Cover the surfaces with chicken forcemeat, wrap them in a skin taken from the stomach of a pig, then dip in beaten egg and fresh bread crumbs; cook in a stewpan with four ounces of butter for four minutes on each side. Arrange a paper frill at the end of each chop, and serve with one-half pint of hot champagne sauce on the dish and the chops dressed over.