Cutlets served in Papillotes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 89. The excerpt below is the record exactly as published.
Cutlets served in Papillotes. Fold and cut half sheets of thick white paper, about the size of commercial note, so that when opened they will be heart-shaped. Dip them in melted butter and set aside. After trimming all the fat from lamb or mutton chops, season them with pepper and salt. Put three table-spoonfuls of but- ter in the frying pan, and when melted, lay in the chops, and cook slowly for fifteen minutes. Add one teaspoonful of finely-chopped parsley, one teaspoonful of lemon juice and one table-spoonful of Halford sauce. Dredge with one heap- ing table-spoonful of flour, and cook quickly five minutes longer. Take up the cutlets, and add to the sauce in ^he ENTREES. 189 pan four table-spoonfuls of glaze and four of water. Stir un- til the glaze is melted, and set away to cool When the sauce is cold, spread it on the cutlets. Now place these, one by one, on one side of the papers, having the bones turned toward the centre. Fold the papers and carefully turn in the edges. When all are done, place them in a pan, and put into a moderate oven for ten minutes ; then place them in a circle, and fill the centre of the dish with thin fried, or French fried, potatoes. Serve very hot. The quantities given above are for six cutlets
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