Paupiettes à l’Estragon

Name: Paupiettes à l’Estragon (Veal Paupiettes with Tarragon)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: For 6
Cuisine: French
Ingredients: Salt, pepper; Garlic 3 cloves; Veal escalopes 7; French shallots 6; White wine 200 ml; Pouring cream 100 ml; Tomato sauce 1 tablespoon; Parsley 1 bunch; Olive oil; Tomatoes 8; Soft white sandwich bread 2 slices; Tarragon 1 bunch; Truss cherry tomatoes 12

Veal Paupiettes with Tarragon

Preparation info

For
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Veal escalopes 7
Tarragon 1 bunch
Soft white sandwich bread 2

Europe
France
Main course
Mediterranean

Method

Using the flat side of a cleaver, flatten 6 of the escalopes as thinly as possible. Trim them into rectangular shapes.
Peel and chop the garlic and pick off the leaves from the tarragon.
Process 1 veal escalope, the veal trimmings, the bread slices, cream, parsley and half the tarragon leaves together and season. Place a good spoonful of the stuffing