A cutlet frill is the small collar of frilled white paper — shaped a little like a chef’s hat — slipped over the exposed bone end of a cooked cutlet, chop, or crown roast for serving. It is pure presentation: the frill hides the browned, sometimes ragged bone tip, gives the diner a clean handle for picking up the meat, and adds a touch of traditional ceremony to the plate. Paper frills belong to classical banquet service, where roasted joints and chops were dressed for the table, and they still appear on crown roasts and rack of lamb in formal catering. The paper must be food-safe and is fitted after cooking, since it would scorch in the oven. Like the doily and the parsley garnish, the cutlet frill is a small, old-fashioned signal that a dish has been finished with care.