Veal Cutlets en Papillotes

Cotelettes de Veau en Papillotes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Veal Cutlets
  • ½ Pound of Pork Sausage Meat
  • ½ Can of Mushrooms
  • A Tablespoonful of Butter
  • A Clove of Garlic
  • Salt and Pepper to Taste


Use for this young and tender Veal Cutlets, cut very thin. Fry the Cutlets, after seasoning well in butter, very slowly, and, when cooked, take out of the frying pan and put in a dish. Take a tablespoonful of butter and put in a frying pan. Add a half pound of sausage meat and a half can of mushrooms, chopped very fine. Mix well, and season with salt and pepper. Add a minced clove of garlic, and let it all cook five minutes. Take pieces of white foolscap paper and cut in cone or pyramidal shapes of the size of the Cutlets. Fold the edges over the other very nicely, doubling the paper to form the half diamond or cone. Then oil the paper well with sweet oil. Take the stuffing or sausage meat and put a layer on one side of the fold of each cone. Lay the Cutlet diagonally across this, so that the end reaches the tip of the cone, and spread over this another layer of the stuffing. Fold the paper over neatly around the edges, and then oil well again on the outside. Bake in an oven or lay on top of a gridiron and broil until brown. This will be in about five minutes. They will need no gravy, the oil having slightly permeated, and the Cutlets being kept delicate and juicy by the dressing. Serve hot in the papers or papillotes, the guests removing them at the table. This is a very dainty way of serving Veal Cutlets, and the only way of serving them en papillotes.