Paupiettes de Veau

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Have some well trimmed, thin escalopes of veal, flatten them well and season with pepper, salt and a little paprika.

Prepare also a stuffing in the following way: A few mushrooms previously cooked, a rasher of bacon, one truffle chopped finely, sausage meat, bread-crumbs and, if you like, a small piece of foie gras reduced to a purée—all this well mixed together, well seasoned and bound with a yolk of egg.

Each escalope to be spread all over with this mixture, rolled and tied, then cooked in a fireproof dish or a copper sauteuse with a little butter.

When they are ready, remove them to a serving dish, put in the sauteuse a glass of white wine and a glass of sherry, very little water, reduce quickly and pour over the escalopes. Add as garniture a few mushrooms and slice of truffles.