Epigramme is the French cooks' name for the brisket or breast of lamb. After cutting lamb chops for breakfast there will be three or four of these briskets on hand. Saw them lengthwise in two, boil for half an hour in soup stock well seasoned, press them between two dishes. When cold bread them by dipping in egg and cracker meal, lay in a pan, pour a little oil, clear butter or drippings .oyer and bake light brown. To serve: divide in pieces about 4 or 5 ribs wide, place a spoonful of sauce in the dish and the meat pressed down in it. It does not do well to fry it after breading, the bright yellow-Drown of a careful bake is what makes it a desirable entree.