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Epigrammes of Lamb with Peas

Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons pepper, lightly turn them in melted butter, then in fresh bread crumbs, and keep on a plate. Boil a breast of lamb in two gallons water, add a mirepoix season with two tablespoons of salt and cook for one and a half hours. Lift up the breast, pick out all the bones from the meat, place the breast between two coarse towels, lay a heavy weight on top of the meat and let stand in that condition for thirty minutes; remove the weight and towels, then cut the breast into six equal heart-shaped pieces, slightly roll them in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and breasts, one beside another, in the pan and gently cook for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth, pour a gill hot tomato sauce on a hot dish; arrange the chops and breasts alternately, one overlapping another, crown-like, on the tomato sauce; adjust a paper frill at the end of each chop, place green peas in the centre of the crown and serve.