Chuletas a la Papillot (Beef Chops in Paper)

Name: Chuletas a la Papillot (Beef Chops in Paper)
Cuisine: Spain
Ingredients: beef chops (chuletas de vaca); manteca (lard); butter (mantequilla); a little jamón (cured ham), chopped; a little white wine; parchment paper (papel de barba)

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

beef chops (chuletas de vaca)
manteca (lard)
butter (mantequilla)
a little jamón (cured ham), chopped
a little white wine
parchment paper (papel de barba)

Instructions

Well marinate the beef chops. Fry them in very hot lard until browned. Spread a layer of butter on one side of each chop. Top with chopped jamón and a little white wine. Wrap each chop tightly in parchment paper (papel de barba). Place the wrapped chops in the oven and bake until cooked through. Serve in the same paper wrapping.