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Breaded Lamb Chops, Bearnaise

Neatly trim and flatten six French lamb chops, season all around with a teaspoon salt and half teaspoon pepper. Mix on a plate two ounces finely grated, cooked lean ham and four tablespoons bread crumbs, roll chops in flour, dip in beaten egg and then roll well in the mixture. Thoroughly heat a tablespoon melted butter in frying pan, lay in chops one beside another, gently cook for five minutes on each side and arrange on hot dish, one overlapping another crown-like. Arrange six slices of broiled bacon around dish, adjust a curled paper at end of each chop and serve with a Bearnaise sauce separately.