Required: Two pounds of loin of lamb. One pound of tomatoes. One pint of brown sauce. One gill of claret. One teaspoonful of chopped truffle. A little glaze. Garnish of pommes de terre Parisiennes.

Slice the tomatoes thin, put them on a baking-tin, sprinkle them with salt and pepper, and bake them till tender. Heat the sauce, add to it the claret and truffle, put on the lid, and cook the whole from twenty to thirty minutes. Cut the bone from the loin, taking care not to waste the meat; cut the meat into slices about three-quarters of an inch thick, and beat them slightly with a cutlet bat or rolling-pin. The slices should look like cutlets without a bone.

Melt one ounce of butter in a pan, put in the noisettes, sprinkle them with a little salt and pepper, and fry them quickly. Arrange the slices of cooked tomato in two rows down a hot dish, and sprinkle a little parsley over them. Brush the noisettes with a little melted glaze, and arrange them on the tomatoes. Pour the sauce round, and garnish with the "pommes de terre Parisiennes."