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Breaded Lamb Chops, Signora

Neatly trim and lightly flatten six French lamb chops, season with a half teaspoon salt, three saltspoons pepper, and lightly roll them in flour, then dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in frying pan, arrange the chops in pan one beside another and fry for four minutes on each side. Remove, dress on a hot dish, one overlapping another crown-like, pour a Perigueux sauce around, fill the centre with French peas, adjust a paper curl at the end of each chop and serve. Monday, Second Week of September