Lamb Fries, Cream Horseradish or Tomato Sauce

Skin and then cut them up either in two or four, according to their size; lay them in a vessel to season with salt, pepper, oil and lemon-juice, and leave to marinate for one hour; roll them in flour, immerse in beaten eggs and roll again in bread-crumbs, then fry them to a fine golden color and drain. Dress them on a napkin in a pyramid; garnish the top with a bunch of fried parsley, and around with quartered lemon. Serve separately either a cream horseradish sauce (No. 478) or a tomato sauce (No. 549).