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Breaded Lamb Chops, Pittsburg

Neatly flatten six tender lamb chops. Season them all around with three saltspoons salt and a half teaspoon white pepper. Broil fifteen very thin slices bacon for two minutes on each side, take them off and let get cold. Then pound them in a mortar to a dust, take up and place on a plate. Lightly butter both sides of the chops with melted butter, then roll in the bacon dust, lightly dip in beaten egg, and lastly in cracker dust. Heat one and a half tablespoons melted butter in a frying pan, lay in the chops, and gently fry for five minutes on each side. Dress on a hot dish, crown like, one overlapping another, and keep hot.

Finely chop two peeled and seeded red tomatoes, place in a saucepan with a light gill demi-glace, half teaspoon freshly chopped parsley, a saltspoon salt, half saltspoon white pepper, and boil for five minutes; lightly mix, pour around the chops and serve.