Chops à la Castillane

Broil six lamb chops, arrange on slices of fried egg−plant, and pour around the following
sauce:
Brown three tablespoons butter, add three and one−half tablespoons flour, and stir until well
browned; then add, gradually, one cup rich Brown Stock. Cook three tablespoons lean raw
ham cut in small cubes in one−half tablespoon butter two minutes. Moisten with two
tablespoons
Sherry wine, and add to sauce with two tablespoons finely shredded green pepper. Season
with
salt and pepper.