2529 Côte de Veau en Papillote

Method

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 a spoonful of thick Sauce Duxelles. Place the cutlet on top, cover with a little more of the same sauce, then place on this another slice of ham cut as before.

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.