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Veal Cutlets En Papillotte

Veal cutlets cooked in paper packets with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,072 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Veal Cutlets En Papillotte

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Prepare the veal cutlets.

  2. Semi-fry the veal cutlets.

  3. Place the cutlets in a dish and pour white sauce over them.

  4. Let the cutlets cool completely.

Wrap in paper

  1. Cut out heart-shaped pieces of stiff white paper, one for each cutlet.

  2. Dip the paper pieces in fresh oil.

  3. Lay a cutlet on each paper piece, adding a little sauce on one half of the paper.

  4. Fold the paper over the cutlet.

  5. Crimp the edges together, twisting at the bottom to seal.

Cook

  1. Broil slowly over a very low fire for 20 minutes.

  2. Alternatively, bake in the oven at 300°F (150°C) for the same time.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
Main protein; semi-frying first browns the surface and sets its flavour before the paper parcel steams it gently.
White sauce
Adds moisture and richness, keeping the cutlets tender as they cook in the sealed paper.
Good fresh oil
Coats the paper so it resists sticking and helps the parcel brown lightly as it heats.

The step that matters

Crimp and seal the paper tightly. A loose or torn seal lets steam and juices escape, so the cutlet dries out instead of cooking gently in its own moisture during the long, low heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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