Veal Cutlets en Papillotes

Cotelettes de Veau en Papillotes

Preparation info
    • Difficulty

      Medium

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Veal Cutlets
  • ½ Pound of Pork Sausage Meat
  • ½ Can of

Method

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 mushroom