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Noisettes of Lamb, Matignon

Procure six thick lamb chops and cut off end bones so as to have loin part almost round. Season with a level teaspoon salt, half teaspoon pepper, and keep on a plate until required. Cut into fine, short julienne strips a small red carrot, small white onion, two branches celery, six well-cleaned, fresh mushrooms, place in a small saucepan with half ounce butter, half teaspoon salt, two saltspoons pepper, a gill white wine, and lightly mix. Cover pan and set in oven for forty minutes, remove, add a small truffle cut in julienne shape and an ounce cooked ham cut in same way. Pour in one and a half gills demi-glace, boil for two minutes and keep hot. Heat a tablespoon melted butter in frying pan, place in noisettes one beside another and gently fry for four minutes on each side. Remove, dress on a hot dish, pour entire contents of saucepan over noisettes and serve.