[421]
]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.
[1260—CÔTE DE VEAU POJARSKI]
Completely separate the meat of the veal cutlet from the bone; clear it of all skin and gristle, and chop it up with half its weight of butter, salt and pepper. Mass this mince-meat close up to the bone, shaping it like a cutlet, and cook the whole in clarified butter, turning it over very carefully in the process.
Dish with a suitable garnish.
[1261—CÔTE DE VEAU ZINGARA]
Cook the veal cutlet in butter; at the same time prepare a slice of raw ham, cut to the shape of the cutlet, and likewise tossed in butter.
Dish the cutlet; set the slice of ham upon it, and surround with a few tablespoonfuls of Zingara sauce.
Zingara sauce is prepared thus: Reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half. Add one-fifth pint of half-glaze, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one oz. of a [julienne] of tongue, mushrooms and truffles; and set to boil for a few seconds.