Veal Cutlets en Papillotes from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Use for this young and tender Veal Cutlets, cut very thin. Fry the Cutlets, after seasoning well in butter, very slowly, and, when cooked, take out of the frying pan and put in a dish. Take a table...
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Ingredients
- 6 Veal Cutlets
- ½ Pound of Pork Sausage Meat
- ½ Can of Mushrooms
- A Tablespoonful of Butter
- A Clove of Garlic
- Salt
- Pepper
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