Papillotes

Ingredients

• two slices of fat bacon
• each piece of meat
• pepper
• salt
• a spoonful of rather thick tomato puree

Method

1. 1

   Lay a slice of bacon on oiled paper, place seasoned meat on top, cover with another slice of bacon, fold the paper tightly, and broil for 12-15 minutes.

2. 2

   Serve in the paper with a sauce.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.

papillotes or cases, and these are a ” very good way of using up remains of any butcher’s meat. For these have the meat of a medium thick- ness, and cut two slices of fat bacon rather thinly for each piece of meat. Now have ready some heart or oblong - shaped pieces of white paper previously oiled and dried, and on each of these lay a slice of the bacon, then the meat seasoned with pepper and salt, and then the other slice of bacon, fold the paper over, twisting the edges tightly together, and broil for twelve to fifteen minutes over a clear fire. Serve in the papers and send to table a boat of any good sauce to taste, according to the meat used, with them. If liked a d’ Uxelles mixture may be spread on the bacon before laying in the meat, in which case when cooked the dish will be known as bceuf (or any other meat) en papillotes d la d’ JJxelles ; if slices of chicken are used for this dish, put a slice of tongue and a slice of chicken between the slices of bacon, and just before twist- ing up the paper pour in a spoonful of rather thick tomato puree

Cook this with the app: pantry check, scaling, and the assistant.