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Breaded Mutton Chops, Bruxelloise

Trim the bones and neatly flatten six fine tender mutton chops. Season them all around with a teaspoon salt and half teaspoon white pepper; lightly roll in flour, then in beaten-up egg and lastly in fresh bread crumbs. Heat three tablespoons lard in a frying pan. Arrange the chops in the pan, one beside another, and briskly fry for five minutes on each side; then set in a hot oven for ten minutes. Remove, drain well, pour in half gill hot demi-glace in the centre of a hot dish, dress the chops around crown shape. Place the Brussels sprouts in the centre of the chops and serve.