2483 Paupiettes de Boeuf

beef Olives

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Paupiettes are prepared from slices of beef, cut for preference from the thick end of the sirloin, approximately 100–110 g (3½—4 oz) in weight. They are then flattened to a size of about 10 cm (4 in) long by 5 cm (2 in) wide.

Season one side, spread with a layer of ordinary pork forcemeat mixed with a little chopped parsley and roll up cork shape.

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.