Lamb Chops Reform

This most famous of all Soyer’s recipes is still served at the Reform Club in London.

Chop a quarter of a pound of lean cooked ham very fine, mix it with the same quantity of bread-crumbs, then have ten very nice cotelelettes, lay them flat on your table, season lightly with pepper and salt, egg over with a paste-brush, and throw them into the ham and breadcrumbs, then beat them lightly with a knife, put ten spoonfuls of oil in a sauté-pan, place it over the fire, and when quite hot