Loin of Lamb with Sauted Tomatoes

Proceed exactly as for German style (No. 1717), and when cold and the slices are pared heart-shaped, cover each piece with cooked fine herbs (No. 385), eggs and bread-crumbs and fry to a nice color; dress in a circle and fill the inside empty space with split and peeled tomatoes that have been pressed and fried in butter with shallots and seasoned with salt, pepper and chopped parsley. Serve a tomato sauce (No. 549) and half-glaze (No. 400) separately.