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Cotelettes of Mutton, Avignonnaise

Trim and neatly flatten six French mutton cotelettes, season all around with teaspoon salt and half teaspoon pepper. Lightly roll in melted butter, then in bread crumbs, arrange on a broiler and broil five minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like. Place green peas Avignonnaise in the centre of the crown, pour a gill hot demi-glace around the chops and serve.