Veal Chops En Papillote
|Cooked chicken/Veal||1⁄2 Cup (8 tbs), minced|
|Truffles||3 , thinly sliced|
|Parsley||1 Tablespoon, minced|
|Onion||1 Tablespoon, minced|
|Mushroom caps||12 , thinly sliced|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Beef||1 Can (10 oz)|
|Boiled ham||1⁄2 Cup (8 tbs), minced|
Slash the fat on edges of chops to keep them from curling.
Season with salt and pepper and dust lightly with flour.
Melt 2 tablespoons of the butter in a large, heavy skillet, add the chops, and saute over medium heat for 25 minutes or until nicely browned and well done.
Remove chops from skillet and keep them hot.
Add remainder of the butter to the same skillet, toss in onion, and cook a few minutes.
Then add the mushrooms and cook about 5 minutes longer.
Add the ham, chicken or veal, truffles, and parsley.
Turn the mixture a few rimes.
Finally, pour in the sherry and beef gravy.
Bring to a boil, scraping bottom and sides of the skillet to loosen the rich brown particles.
Reduce heat to simmer, and cook a few more minutes.
Taste for seasoning.
Meanwhile, cut 6 heart shaped pieces of parchment paper, large enough to overlap each chop by 2 inches or slightly more all around.
Butter one side of the paper with softened butter.
Place a chop on buttered side of each "heart" and spoon some of the stuffing on top.
Divide the mixture evenly among the six.
Fold the paper over the chops and roll the edges as you would a hem, sealing the package so that steam and juices cannot escape.
Place in a buttered, shallow baking dish and bake in a preheated 400° oven until the paper browns slightly and swells up like a small balloon.
This takes only a short time.