Season the cutlet and either shallow fry it in butter or grill it.
Have prepared a sheet of strong greaseproof paper cut to the shape of a large heart and big enough to hold the cutlet; brush the paper with either butter or oil. On one side of the paper lay a heart-shaped or triangular slice of lean cooked ham about the size of the cutlet; coat this with
Fold over the paper to enclose the cutlet then carefully pleat the edges to seal completely. Place the Papillote on a dish then into a moderate oven to swell up the paper and to colour it brown. Serve immediately.
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