Pare nicely six veal cutlets; put them in a sautoire with one ounce of butter, and season with a table-spoonful of salt and a teaspoonful of pepper. Add half a chopped onion, and brown slightly. Cook for eight minutes with four finely chopped mushrooms, moistening with a gill of Espagnole sauce (No. 151). Cook for four minutes longer. Then take out the cutlets, drain them, and put them to cool. Add to the gravy a teaspoonful of chopped parsley and two tablespoonfuls of fresh bread-crumbs. Now take six pieces of oiled white paper cut heart-shaped, put a thin slice of cooked ham on one side of the paper ; then lay on the ham a little of the stock, and on top of it 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, close it by folding the two edges firmly together, and proceed the same with the other cutlets. Bake for a short time (at most five minutes) in the oven, rather slowly, and then serve.