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Lamb Chops (Monte Carlo Trim thinly cut)

(Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for 1 hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavoring of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans.