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Paupiettes De Veau — Veal Birds

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Ingredients
  Provimi veal cutlets 690 Gram (Provimi)
  Ground veal 115 Gram
  Bacon 60 Gram
  Onion 1 Small
  Carrot 1
  Stalk celery 1
  Lemon rind 1 Milliliter
  Fine bread crumbs 500 Milliliter
  Egg 1
  Oil 45 Milliliter
  Butter 45 Milliliter
  All purpose flour 60 Milliliter
  Chicken stock 375 Milliliter
  Heavy cream 180 Milliliter
  Chopped parsley 30 Milliliter
  Salt 3 Milliliter
  Basil leaves 3 Milliliter
  Pepper 3 Milliliter
  Thyme leaves 3 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
6

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