Veal paupiettes

Veal paupiettes

Paupiettes de veau

By
From
Encyclopedia of Food and Cookery
Serves
6

Thin slices of meat, fish or poultry, wrapped around a stuffing and braised. A French term, paupiette is probably most commonly used with veal; thin slices of beef, rolled around a stuffing and braised, are usually referred to as beef olives.

Ingredients

Quantity Ingredient
6 thin veal steaks
1 garlic clove, crushed with ½ teaspoon salt
2-3 fresh sage leaves, finely chopped
or pinch dried sage
6 slices ham
6 tablespoons fresh white breadcrumbs
oil
125ml dry white wine
2 ripe tomatoes, peeled, seeded and chopped
2 teaspoons tomato paste
freshly ground black pepper
salt
1 tablespoon plain flour

Method

  1. Flatten veal steaks, then cut each in half. Mix garlic salt with sage and rub into one side of each piece of veal. Place half a slice of ham on each piece of veal and top with breadcrumbs. Roll up and secure with wooden toothpicks or tie with fine string. Roll in flour.
  2. Heat oil in a frying pan and brown veal rolls on all sides. Add wine, tomatoes and tomato paste, and season with salt and pepper. Simmer for about 30 minutes, stirring occasionally. Remove toothpicks or string before serving.
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