Paupiettes De Veau — Veal Birds
|Provimi veal cutlets||690 Gram (Provimi)|
|Ground veal||115 Gram|
|Lemon rind||1 Milliliter|
|Fine bread crumbs||500 Milliliter|
|All purpose flour||60 Milliliter|
|Chicken stock||375 Milliliter|
|Heavy cream||180 Milliliter|
|Chopped parsley||30 Milliliter|
|Basil leaves||3 Milliliter|
|Thyme leaves||3 Milliliter|
Pound the cutlets very thin.
In a food processor, place the ground veal, bacon, onion, carrot, and celery, grind very fine.
Transfer to a mixing bowl and add the lemon, seasonings and bread crumbs, mixing thoroughly.
Add the egg to bind.
Spread the stuffing over the cutlets, then roll and tie together.
Heat the oil and butter in a sauce pan.
Sear the veal on each side then transfer them to a casserole dish.
Sprinkle the flour into the skillet.
Reduce heat and cook 2 minutes.
Add the chicken stock and cream.
Simmer for 5 minutes.
Pour the sauce over the veal.
Bake in a preheated 350°F (180°C ) oven for 1 hour.
Remove the paupiettes, untie, place upon a platter, pour sauce over and sprinkle with parsley for garnish before serving.