Real lamb is necessary if you would have the dish successful. Trim and broil them, sprinkle with pepper and salt and set them aside until just warm enough to handle comfortably. Have ready a stiff, cold paste prepared as in the last recipe, only substituting hot milk for the stock. Put a spoonful upon a cold dish, lay a chop upon it and enfold the meat in the paste, flattening and moulding with your band and letting the bone project beyond the covering. Do this quickly, dip into beaten egg, then into cracker-dust, and fry in deep, hot cottolene. Serve at once.