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Spring Lamb Chops, Sauce Perigueux

Neatly trim six nice spring lamb chops, season well all around with a half teaspoon salt and three saltspoons white pepper. Heat tablespoon butter in a frying pan, arrange in chops one beside another and fry for four minutes on each side. Pour a perigueux sauce on a hot dish, dress chops one overlapping another crown-like over same, adjust a paper frill at end of each chop and serve.