No. 868 — Veal Chops in Paper Papillotes
English historical translation of Molokhovets recipe No. 868 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the veal chops as described in the introductory note, season with salt and pepper, fry lightly in butter on the stove and let cool.
Meanwhile prepare the stuffing: finely chop cleaned raw champignons, onion and parsley. Mix and fry lightly in butter, adding salt, pepper and a little sifted breadcrumbs.
Cut heart-shaped envelopes from stout writing paper and dip each in Provençal olive oil.
Lay a chop on one half of each paper heart, cover with stuffing, fold the other half over and twist the paper edges tightly together.
About ten minutes before serving, cook the parcels first on one side and then the other. Transfer to a platter and serve in the paper, without sauce or garnish.
To provide
6–9 veal rib chops ¼ Russian pound of butter ¼ glass of Provençal olive oil Salt and pepper | 6–9 champignons 1 onion Parsley 3 rusks |