Paupiettes of Pork RecipeOrigin: Britain Period: Traditional |
Ingredients:
2 pork escalopes (about 180g apiece) 
Paupiettes of Pork Preparation:Method:Place the escalopes between two sheets of clingfilm (plastic wrap) and beat out with a mallet until quite thin. Now prepare the forcemeat. Melt the butter in a small pan and use to fry the bacon and onion for about 4 minutes, or until soft. Take off the heat and set aside to cool. When cold stir-in the breadcrumbs, sausage meat and thyme then season to taste and spread the mixture over the pounded meat. Roll the meat up and tie securely with a piece of string. Roll the pork in the flour to coat then heat the oil in a small pan, add the butter and when melted use to fry the pork until evenly browned. When ready, transfer the meat rolls to a small casserole dish. Stir the onion into the pan and fry for about 5 minutes, or until translucent. Stir any remaining flour into the pan to form a roux then add the wine and whisk to combine before stirring in the paprika, chicken stock and cream. Bring the mix to a boil then pour over the meat in the casserole dish. Cover loosely and transfer to an oven pre-heated to 170&x00B0;C. Bake for about 90 minutes then skim off any excess fat with a paper towel. Remove the meat rolls to a serving plate and cut away the string. Spoon the onion sauce over the top and serve with creamy mashed potatoes and green beans. |
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