Hashed Lamb with Bananas

Take six ounces of lean, skinless and nerveless cold lamb cut in one-eighth of an inch squares; fry a tablespoonful of finely chopped onion in butter and when done, but not browned, add to it a quarter of a pound of cooked and finely minced potatoes; moisten with a little stock (No. 194a), reduce for a few moments to the consistency of a sauce, and add the lamb cut into squares; heat up all without boiling and dress on a dish, surrounding the hash with slices of bread cut in triangles and fried in butter. Decorate the top of the hash with two bananas peeled and cut lengthwise in two, roll in flour, fry them in very hot oil, drain and cut them across in two and with these quartered fruits garnish the top of the hash.