—The same as for [No. 676], adding, ten minutes before serving, one gill of tomatoes cut in pieces, and a green pepper cut into small pieces, serving with a border of hot, cooked rice around the dish.
679. Croquettes of Lamb à la Patti.
—Prepare six lamb croquettes as for [No. 276], adding half a pint of Patti garnishing ([No. 245]) laid on the dish, and arranging the croquettes on top. Pour over it a little meat-glaze ([No. 141]).
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.
682. Lamb Chops à la Robinson.
—Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with a pint of hot Robinson garnishing ([No. 253]) on the dish, and arrange the chops nicely over it, or any other garnishing desired.