Côtelettes De Veau En Papillotes

Name: Côtelettes De Veau En Papillotes (Veal Cutlets in Paper Cases)
Cuisine: France
Ingredients: Veal cutlets, mushrooms, shallots; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; Veal cutlets, mushrooms, shallots; Veal cutlets, mushrooms, shallots; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper; 1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, and a few sheets of plain foolscap paper

Veal Cutlets in Paper Cases

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

These famous veal cutlets, wrapped in paper, are said to be the invention of Madame de Maintenon and her brother, the Baron d’Aubigny, who like many notable people in the time of Louis XIV and Louis XV, dabbled in cookery and spent much time experimenting and inventing new dishes.

Ingredients

Veal cutlets, mushrooms, shallots
1 small onion, thin slices of lean ham, butter, salad oil, salt, pepper, an

Europe
France
Dinner
Gluten-free

Method

The veal cutlets should be trimmed, and the bone sawed, so as to leave only about 1 inch protruding from the cutlet. Cook the cutlets in butter in a sauté pan, till well browned on both sides, seasoning with salt and pepper. Remove from the saucepan when done, and drain. On each cutlet