The Sign Of Good Taste

Place 4 hot pounded lamb chops on the prepared toasts. Cover each with the jelly sauce. Garnish platter with water cress.

2. In a border of curried rice

For 4 servings melt� of a stick of butter in fry pan. Add 1 cup unwashed long-grain rice and cook, stirring until rice is golden and the butter bubbles. Add 2 cans of consomm� and 1 teaspoon curry powder. Cover and simmer for exactly 40 minutes.

Surround hot pounded chops with the curried rice on a platter and serve with chutney on the side.

3. With a b�arnaise sauce
Place each chop on a piece of saut�ed toast and top with a large spoonful of hot b�arnaise sauce, made with fresh tarragon if possible. Sprinkle with chopped parsley.