Veal Cutlets en Papillotes

Ingredients

• Cut, trim, and flatten the veal cutlets
• two ounces of butter
• one pint of broth
• three tablespoonfuls of D'Uxelles

Method

1. 1

   Fry cutlets in butter until even color.

2. 2

   Prepare sauce with flour and broth, reduce, and add D'Uxelles.

3. 3

   Wrap cutlets in oiled paper with bacon and sauce, broil for 6-7 minutes.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 111. The excerpt below is the record exactly as published.

VEAL CUTLETS EN PAPILLOTES. Cut, trim, and flatten the veal cutlets as in cutlets Milanaise, put these in a saut<^-pan with two ounces of butter, and fry to a nice even colour for about six minutes on each side; when done, drain, and put by on a plate. Sprinkle an ounce of flour in the sauto-pan ; stir it over the fire for three minutes; add one pint of broth, stir and boil for ^ve minutes, and strain through a pointed gravy-strainer. Clean the saute-pan, put the sauce back and boil to reduce it to half the quantity, add three tablespoonfuls of D'Uxelles

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