Not only is this a very subtle and delicious manner of cooking lamb cutlets, but the manner of dishing it up is most amusing, especially to anyone who has never seen anything done en papillotesówrapped up in paper. It is quite thrilling, as you do not know what will happen when you open the little paper case.


Lamb cutlets, 1/2 lb. mushrooms, shallots or chives, mixed herbs, 2 tablespoons of cream, salt and pepper and the papillotes. Butter.


Put 2 or more tablespoons of butter in a frying-pan, and when hot, saute the cutlets, which should be slightly flattened with a beater and well dredged with salt and pepper. Cook till well browned on each side. While the cutlets are cooking, prepare the following: Chop the mushrooms, shallot, and mixed herbs very finely, and cook in a little butter, seasoning with salt and pepper and adding the juice of 1/2 a small lemon. Remove from the fire. After a few minutes, add the cream and mix all well. Have ready the number of sheets of paper requiredó1 for each cutlet. Get some plain foolscap paper and cut it the shape of a large heart (see diagrams), the centre of the heart being where the paper is folded. Cut this out neatly, then open out and paint all over with salad oil. Lay a cutlet on one side of the paper, the bone towards the centre and the meat part of the cutlet towards the side of the heart, and the bone pointing downwards. Place a spoonful of the mushroom mixture on each cutlet. Fold the other side of the heart over this, and now fold the edges over, crinkling them as you go on, so that the case thus formed will not come undone. Put the cudets, thus packed, on a baking-tin, and place in a moderate oven till the paper begins to brown. Arrange on a dish in their paper cases, and serve at once.