Paupiettes de Veau Côte d’Azur

Sausage-stuffed Veal Rolls


Omit filling of onions and mushrooms in basic Paupiettes de Veau recipe, and substitute the following. Cut crusts from 2 slices bread. Soak in cream and then squeeze dry. Combine with ½ pound lean ground pork, ¼ teaspoon salt, dash of pepper, 1 minced onion, 1 tablespoon chopped parsley, 1 egg white, 1 minced clove garlic, and 2 tablespoons Madeira. Coat veal slices with this mixture, roll, tie, and cook like Paupiettes de Veau. Garnish sauce with blanched, pitted green olives, and sautéed whole mushrooms. Serve over veal rolls.


Château Giscours