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Lamb Chops with Perigueux Sauce

Pare neatly half a dozen chops, flatten, and season with one-half pinch of pepper and one pinch of salt. Make an incision on each chop, and garnish the inside with a truffle previously prepared by dipping in hot glaze, then dip the chops in beaten egg, roll them in fresh breadcrumbs, and put them in a stewpan with two ounces of butter, frying them for five minutes on either side. Pour one-half pint of Perigueux sauce on the dish, arrange the chops over it with curled paper on their ends, and serve.