Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a table-spoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce a la Diable (No. 198), separately.

Lamb chops can be prepared the same way. Lamb fries, as above prepared, should be immediately served as soon as cooked.