Veal Cutlets en Papillote from Tony Bilson's Recipe Book by Tony Bilson
Season the cutlets and quickly brown them in 50 g of the butter. Set aside to cool. Soften the remaining butter and incorporate with the herbs, garlic and meat glaze. Season with salt and pepper. S...
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Ingredients
- salt
- pepper
- 1 carrot, cut into julienne and blanched
- 2 onions, chopped and softened in butter
- 6 mushrooms, washed, sliced and tossed in butter
- 2 egg whites
- 60 ml olive oil
- 2 tsp chopped thyme
- ½ cup chopped basil
- 6 cloves garlic, crushed
- 2 tsp meat glaze
- 6 veal cutlets, trimmed
- 200 g butter
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