Paupiettes of Veal RecipeOrigin: French Period: Traditional |
Ingredients:A paupiette is a piece of meat, beaten thinly before being stuffed with vegetablws and then rolled. It is a feature of the cuisines of Normandy and is typically braised or baked in wine or stock.
8 thin slices of veal (about 30g each) cut from the loin 
Paupiettes of Veal Preparation:Method:Melt the drippings in a pan and use to fry the onions, mushrooms and bacon until nicely coloured (about 8 minutes). Tip into a bowl, allow to cool then mix in the lemon zest, breadcrumbs, parsley, seasonings and 1 egg, beaten. Mix to combine thoroughly and set aside. Place each piece of veal between two sheets of clingfilm and use a mallet or rolling pin to flatten each piece. Season liberally with salt and freshly-ground black pepper and thyme then lay a little of the stuffing on each slice before rolling-up the meat and securing with a toothpick or tying with butcher's string. Add some more bacon fat to a pan and use to brown the meat then add just enough water to cover and allow to simmer slowly for 10 minutes. Add the garlic and mustard to the sauce then cook for a further 30 minutes at a very low simmer. You should end-up with a creamy sauce. Serve with rice or mashed potatoes. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Paupiettes of Veal to your online bookmark site: 
|
|
More European recipes... More recipes for Stews... More recipes for Meat... More recipes for Pork... More recipes for Beef... More veal recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and mushrooms as primary ingredients: Kirsch-Schnitzel Mushroom Bread Pudding Suffolk Oxtail Brawn Vary Amin Anana Potato Chowder Jägerschnitzel Stuffed Morels Biltong Spiced Meat and Lentil Sauce Stewed Kidneys with Dill and Mushrooms Beefsteak Mushroom and Hen of the Woods Risotto Paprika Sausage Pilaf Rice with Fairy Ring Champignons Puffball Schnitzel Barley with Grilled Chanterelles and Wilding Apples Sea Pie Morels in a Cornmeal Crumb Classic Cornish Pasty Reis und Rindfleisch Ballen Oxtail Soup Field Mushrooms in Buttermilk Carpaccio of Andorran Veal Spanish Chicken Casserole Saurebraten und Ingwer-Soße Pastei Arennau ac Eidion Spiced Mushrooms Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
