Paupiettes are prepared from slices of beef, cut for preference from the thick end of the sirloin, approximately
Season one side, spread with a layer of ordinary pork forcemeat mixed with
Enclose each in a thin slice of salt pork fat and tie with thin string to keep it in shape.
Paupiettes should be braised gently in the usual manner on a layer of vegetables and herbs, then glazed at the last moment, basting with the cooking liquid after first removing the covering of fat. The use of the fat is to prevent the drying of the Paupiettes during cooking.