1259—Côte de Veau Papillote

Toss the veal cutlet in butter, and prepare, meanwhile:—

(1) Two tablespoonfuls of Duxelles sauce, combined with a cooked and sliced mushroom.

(2) Two heart-shaped slices of ham, of about the same size as the cutlet.

(3) A doubled sheet of strong paper, cut to the shape of a heart and well-oiled.

Spread out the sheet of paper, and, in the middle thereof, lay a slice of ham; spread a tablespoonful of Duxelles on the latter; put the cutlet on the sauce; cover it with the remainder of the Duxelles, and finish with the other slice of ham.

Fold the sheet of paper so as to enclose the whole; pleat the edges nicely; put the cutlet on a tray, and blow out the papillote in a fairly hot oven. When taking it out of the oven, transfer it to a dish, and serve instantly.