AI-generated image
Paupiettes de veau
Stuffed veal rolls
Paupiettes de veau: French veal escalopes rolled around pork sausage stuffing and braised
Paupiettes de veau are the little tied bundles every French butcher sells ready-made for family dinners, especially in autumn and winter, but they are simple to make at home. Thin veal escalopes are rolled around a seasoned stuffing of pork sausage meat and herbs, tied with string, browned and braised in a light tomato and white wine sauce with mushrooms. This recipe contains pork. The wine simmers for 45 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use more stock with 1 tsp white wine vinegar. The common mistake is undercooking the stuffing: it must reach 71 °C in the centre. Chef's tip: pound the escalopes very thin between sheets of cling film; they roll tightly and cook evenly.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the paupiettes
- 4 veal escalopesabout 120 g each
- 9 oz pork sausage meat
- 1 shallotfinely chopped
- 2 tbsp flat-leaf parsleychopped
- 2 tbsp fresh breadcrumbs
- 1 egg yolk
- ½ tsp salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 onionchopped
- 1 carrotdiced
- 7 oz button mushroomsquartered
- ½ cup dry white wine
- 7 oz chopped tomatoes
- ¾ cup chicken stock
- 2 sprigs fresh thyme
Shop this recipe on Amazon
What you'll need
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 9 oz pork sausage meat, 1 shallot, 2 tbsp flat-leaf parsley, 2 tbsp fresh breadcrumbs and 1 egg yolk with half the ¼ tsp salt and ¼ tsp black pepper.
5 minStep 2: Lay the 4 veal escalopes between sheets of cling film and pound to 3 mm thick. Season with the rest of the ¼ tsp salt and ¼ tsp black pepper, put a quarter of the stuffing on each, roll up tightly with the sides tucked in and tie with string both ways.
10 minStep 3: Heat the 2 tbsp olive oil in a casserole over a medium-high heat and brown the paupiettes for 6–8 minutes, turning, until golden all over. Lift out.
8 minStep 4: Add the 1 onion, 1 carrot and 7 oz button mushrooms and cook for 5 minutes until the mushrooms colour.
5 minStep 5: Pour in the ½ cup dry white wine and boil 1 minute, then add the 7 oz chopped tomatoes, ¾ cup chicken stock and 2 sprigs fresh thyme. Return the paupiettes, cover and simmer gently for 40–45 minutes, turning once, until a thermometer pushed into the centre of the stuffing reads at least 160°F.
45 minStep 6: Lift out the paupiettes and snip off the strings. Boil the sauce for 2–3 minutes if it is thin, then spoon over and serve with mashed potatoes or rice.
3 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paupiettes de veau take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of shallot?
- Half an onion per 2 shallots.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek