Lamb Cutlets in Papers

Lamb cutlets from their peculiar tenderness and delicacy are well adapted to be prepared in papers. Trim eight spring lamb cutlets pared most carefully and keeping them as wide as possible; season and fry in a sautoir with some melted fat pork, turning them over while cooking; let them remain quite rare; remove the cutlets leaving the pork in the pan and to it add finely chopped onions, shallots, mushrooms, and truffles; after these have rendered their moisture take them out and mix in with some chopped parsley, and lean, cooked, and finely shredded ham combined with two spoonfuls of baking forcemeat (No. 81). Divide this preparation into as many parts as there are cutlets and cover each one with a layer of it, cut some sheets of strong paper into heart-shapes, oil over on one-half the right side, pour a little sauce, with a cutlet on top, then a little more of the sauce and fold over the paper; plait the two edges together in such a way as to enclose the meat completely, then lay them on a buttered dish that can stand the heat of the oven, and on which they are to be served; set it in the oven, and when they have acquired a fine color serve; or they may be broiled over a very slow fire in their papers and then dressed on a very hot dish.