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Lamb Chops, Reforme

Trim and neatly flatten six French lamb chops. Season with half teaspoon salt and two saltspoons white pepper, lightly roll in flour, then in beaten egg, and afterward gently roll in one ounce finely grated, lean ham. Heat one and a half tablespoons butter in a large frying pan, place the chops in the pan, one beside another, and slowly fry for seven minutes on each side. Remove, dress on a hot dish, one overlapping another, crownlike, adjust a fancy paper frill at the end bone of each chop and keep warm.

Cut into julienne strips two vinegar gherkins, one small truffle, the white of a hard-boiled egg, six heads canned mushrooms and half ounce of cooked, smoked beef tongue. Place all these articles in a small saucepan with a tablespoon sherry, one and a half gills demi-glace; lightly mix with a wooden spoon, then let boil for five minutes. Pour the sauce in the centre of the chops and serve.