Veal Cutlets en Papillotes

Cotelettes de Veau en Papillotes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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