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Butter

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 77, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 Clove Garlic.
  2. Salt and Pepper to Taste.
  3. Use for this young and tender veal cutlets, cut very fine.
  4. Pry the chops, after seasoning well in butter, very slowly, and, when cooked, take out of the frying pan and put in a dish.
  5. Put a tablespoonful of butter into a deep frying pan.
  6. Add a half pound of sausage meat and a half can of mushrooms, chopped very fine.
  7. Mix well, and season with salt and pepper.
  8. Add a minced clove of garlic, and let it all cook five minutes.
  9. Take pieces of white foolscap paper, cut them in cone or pyramidal shapes of the size of the cutlets, fold the edges very nicely, doubling the paper to form a half diamond or cone.
  10. Then oil the paper well with sweet oil.
  11. Take the stufiUng of sausage 'meat and put a layer on one side of the fold of each cone.
  12. Lay the chop diagonally across this, so that the end reaches the tip of the cone, and spread over this another layer of the stuffing.
  13. Fold the paper over neatly around the edges and then oil well again on the outside.
  14. Bake in an oven or lay.
  15. on top of a gridiron and broil until brown.
  16. This will be in about five minutes.
  17. They will need no gravy, the oil having slightly permeated, and the chops being kept delicate and juicy by the dressing.
  18. Serve hot in the papers or papillotes, the guests removing them at the table.
  19. This is a very dainty way of serving veal cutlets, and the only way of serving them in papillotes.