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Mutton Chops, Maison D'Or

Neatly pare and flatten six tender mutton chops, make an incision crosswise in each, insert therein a slice of truffle, season with a teaspoon salt and half teaspoon pepper. Dip in beaten eggs, then roll in bread crumbs, place in a sautoir one beside another, with an ounce clarified butter, and fry for four minutes on each side. Arrange six heart-shaped bread croutons on a hot dish, arrange chops over, place a thin slice of pate de foie gras on top of each, pour a hot Madeira sauce around, adjust a paper frill at end bones of chops and serve.