Lamb Chops With Champagne Sauce Recipe

Instructions

1. Trim 6 lamb chops, and season with 1 salt-spoonful salt and 1/2 saltspoonful pepper; fry in a tablespoon of butter, about a minute on each side.
2. Let them cool slightly, and spread chicken force-meat over both sides; cover with beaten egg, and an outside coating of bread-crumbs; fry in 4 tablespoons butter for five minutes on each side.
3. Put a frill of paper on the end of each chop, and serve on a hot dish with half a pint of champagne sauce poured over.