Cut six small veal cotelettes, do not lard them, put six tablespoonfols
of oil in a sauté-pan, in which fry the cotelettes; when done pour off a
little of the oil, put four tablespoonfuls of chopped onions, one of
chopped parsley, one of chopped mushrooms, and twenty of brown sauce
(No. 1) seasoned rather high, moisten with a little stock and simmer
altogether twenty minutes, place the cotelettes on a dish in the sauce
to get cold, cut six pieces of paper in the shape of hearts, oil them,
and put a cotelette in each with as much of the sauce as possible
around, fold each one up, plaiting it at the edges, broil them twenty
minutes over a slow fire, and dress them in a circle on your dish
without removing the papers.