Paupiettes de Veau Richelieu

Veal Rolls with Sautéed Tomatoes


Make Paupiettes Côte d’Azur. When ready to serve, cut 3 large unpeeled tomatoes in half. Squeeze out seeds and water. Sauté in butter seasoned with 1 minced clove garlic, salt, and pepper. Cook cut side down for about 3 minutes, then turn and heat a few minutes. To serve, set cooked paupiettes into each tomato half. Top with a slice of truffle and glaze with sauce. Add blanched green olives to remainder of the sauce and serve separately. Omit mushrooms.


Château Lascombes