680. Croustades of Kidneys, with Mushrooms.
—Prepare six croustades (No. 264), and fill them with kidneys sautés au Madère (No. 662).
681. Lamb Chops à la Signora.
—Pare six fine lamb chops, and split them through the centre. Fill the insides with a very fine salpicon (No. 256); season with a pinch of salt and half a pinch of pepper. Close together, and dip in beaten egg, then in fresh bread-crumbs. Fry them for four minutes on each side in two ounces of clarified butter in a sautoire, and serve with a gill of hot Montglas sauce (No. 213) after arranging a curled paper at the end of each chop.