You can find a recipe for this dish on the Internet by googling ' Lamb Chops Champvallon ' . It is an old french dish that we did in the Carlton Tower in London in the '60's.
It consists of alternating layers of potato, sauteed onion and tomato with lamb and plenty of garlic and it is a wonderful dish.
You slice the potatoes as if for gratin potatoes and put them aside in a little water. Then you slice the onions and cook them slowly in olive oil until they are tender but not quite cooked. You slice some tomatoes into thick slices and you chop up a lot of garlic.
Then you saute some lamb chops and put them to the side.
When all is done you assemble by a layer of potatoes on the bottom of a earthenware dish. Then you add a layer of sliced tomatoes and then you season that and sprinkle some chopped garlic on it along with some thyme.
Then you add the layer of sauteed onions and you place the lamb on top of the onions. Then you continue in reverse until you end up with a layer of potatoes on top.
Add some stock, cover with some foil and cook slowly in a medium oven. The longer it cooks the more flavor you have.
30 minutes before you remover it from the oven, remove the foil and turn the heat up so the potatoes will brown. Let it rest for a good half hour and serve.
This started off with a little olive oil and some shallots in the bottom of a saucepan. I added a couple of salad onions and cooked them until nice and tender. Then I added a little white wine and some thickly sliced mushrooms. I roasted two tomatoes and four large pieces of butternut squash in a pan with some olive oil and garlic cloves.
At the end I added the cooked pasta to the saucepan and mixed them all together with the salad onions and shallots I added seasoning and plenty of chopped garlic. I put the whole mix onto a plate, sprinkled it with grated cheese and chopped parsley. Then I added a chopped hard boiled egg and arranged the squash and the roasted tomatoes around the pasta.
This is very old cuisine indeed. These are the kinds of things that were on the menu in all the big hotels and restaurants in the '60's and into the early '70's when the new wave took over.
It is a breaded escalope of veal which is fried in olive oil and butter and then topped with a fried egg, anchovies and capers with a squeeze of lemon. I didn't have the anchovies but I made the dish anyway. It would have been much better with the salty anchovies.
The accompaniments are green beans with almonds and lyonnaise potatoes.