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Mutton Chops, Lilleoise

Neatly trim and flatten six tender mutton chops. Season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Mix on a plate three tablespoons fresh bread crumbs with an ounce lean, finely grated ham, a teaspoon freshly chopped parsley and one saltspoon crushed bay leaf. Dip chops lightly in beaten egg, then roll gently in the mixture, arrange on the broiler and broil each side five minutes. Dress on a hot dish, pour three gills tomato sauce in a sauteuse and let reduce on the fire to half the quantity, pour it around the chops and serve.