Côtelettes De Veau En Papillotes

Veal Cutlets in Paper Cases

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.


  • 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


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 spread a little of the following mixture: Chop the onion and shallots very finely and cook in hot butter and oil, but without browning. When they are beginning to get a golden colour, add the finely chopped mushrooms, and cook for about 10 minutes, mixing all well, and seasoning with a little salt and pepper.

Cut the sheets of foolscap paper in the shape of a large heart, the centre of the heart being where the sheet is folded. Cut this out neatly, then open, and paint all over with salad oil. Lay a slice of lean ham on one side of the paper, spread a little of the mushroom and shallot mixture over it, then over this place the cutlet, the fleshy part of the cutlet towards the upper part of the heart, and the bone pointing downwards. Cover with a slice of ham. Fold the other side of the paper over the cutlet, and now fold the edges over, crinkling them, so that the case thus formed will not come undone. Put the cutlets, thus packed, on a baking tin, and place for a few minutes only in a moderate oven, till the paper begins to brown. Serve the cutlets at once, on a hot dish, in their paper cases.