Take two breasts of lamb; tie them and put them to boil in soup stock for forty-five minutes. Then drain well and extract all the bones. Press them down with a heavy weight on top. When thoroughly cold, cut each breast into three triangular-shaped pieces, dip them in olive oil, or melted lard or butter, and season with the salt and pepper. Roll each piece in fresh bread crumbs, grated, and broil on a slow fire, allowing four minutes to each side. Serve with a pint of hot Macedoine or any garnish that may be desired, arranging the breast over the garnish. The Epigram may be served a la Soubise with a hot Soubise Sauce or a la Chicoree with a hot Chicory Sauce, or a la Louisianaise with a hot Madeira Wine Sauce, and garnish of fried sweet potatoes.