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Epigramme of Lamb with Curry

Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons white pepper; lightly roll in melted butter, then in fresh bread crumbs, and keep on a plate.

Boil a breast of lamb in two gallons boiling water, containing a mirepoix and two tablespoons salt, for one hour and a half. Remove the breast, pick out all the bones, then place the meat between two dry, clean towels, put a heavy weight on top and let remain in that condition for thirty minutes. Remove the weight and towels and cut the breast in six equal heart-shaped pieces. Lightly roll in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and the breasts, one beside another, in the pan and gently cook on the range for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth. Pour a hot curry sauce, on a hot dish, and arrange the chops and breasts in crown shape, one overlapping another, upon the curry, adjust a paper frill at the end of each chop and serve as hot as possible.