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Veal Cutlets in Papers

Pare neatly half a dozen veal cutlets, put them into a sautepan with one ounce of butter and season with one tablespoonful of salt and one teaspoonful of white pepper. Add half of a chopped onion and brown slightly; add four finely-chopped mushrooms and cook for eight minutes; then pour in a gill of Spanish sauce and cook for four minutes longer. Remove, drain the cutlets and stand them one side to cool. Add to the gravy one teaspoonful of chopped parsley and two tablespoonfuls of breadcrumbs. Have in readiness six pieces of oiled white paper cut into the shape of hearts, place a thin slice of cooked ham on one side of the paper, pour over the ham a small quantity of the stock, and on top of it place a cutlet and another layer of the stock, and over all a thin slice of cooked ham. Cover with the second part of the paper, and close it by folding the two edges firmly together. Bake for a little time--at the most not more than five minutes--in rather a moderate oven, and serve without delay.