Alma Lach

Côtelettes d’Agneau En Papillotes

Packaged Chops

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The French seem to like meats done en papillotes, or wrapped in paper. As for me, I think it’s too bad to take a beautiful loin lamb chop, brown it nicely, smother it in Duxelles sauce and then wrap it tight and steam–cook it in the oven. However, here’s their recipe.

Ingredients

  • 2 onions, minced
  • Chunk of butter
  • 1 cup minced mushrooms
  • 3

Method

  1. Sauté onions in butter for 5 minutes. Add mushrooms and cook another 5 minutes. (Duxelles mixture.)
  2. Heat oil in a skillet. Add chops and brown each side. Do not cook longer. At this point they must be rare.
  3. Take skillets from heat. Salt and pepper both vegetables and chops. Cut ham slices into fourths.
  4. Cut out 6 heart or kidney–shaped piec