45 mins
Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
Recipe by Graham
Veal paupiettes, refered by many in France as "alouettes sans tête" (headless larks) consists of a mince, packed in a thin slice of veal, and cooked in a sauce that often includes wine.
Paupiettes originated in Italy in the 13th century when the Milan Maestro Martino crossed the country to and fro in search of local specialties. Martino gives the first known recipe of polpette (Per fare polpette di vitello carne o altra bona carne). He cut a thin slice of veal leg on which he spread a mixture of fennel, pine nuts, parsley, marjoram, bacon, spices and salt. He wrapped it all up and roasted it on a spit.
A century later, his polpette had changed to a slice of beef, not veal, stuffed with bacon, ham, cloves, egg yolk, cheese, pepper, cinnamon, parsley, mint and thyme. Everything was rolled, spit-roasted and braised in broth, verjus and currants.
Now, in the 21st century, we enjoy Paupiettes de Veau as often as we wish because they are simple to make and very tasty! The recipe here is the most common version of a paupiette - minced pork wrapped in veal. You can, of course, use minced beef wrapped in pork.
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Parmentier de Canard (Duck Pie) Ingredients for Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
An escalope of veal is cut from the tenderloin. The typical size of an escalope used in the food industry ranges from 110g to 225 g (4oz – 8 oz). For this recipe thin slices of veal about 6"x 4" (15cm x 10cm) will work just fine. Place each slice of veal between two sheets of plastic wrap and flatten, using a mallet or rolling pin. Season each piece liberally with salt and freshly-ground black pepper.
Finely chop the parsley and peel and finely chop the garlic. Mix these into the coarse minced pork (sausage meat). Roll a handful of sausage meat in the palms of your hands until you have a ball about 1½" - 2" (4-5cm) in diameter. Place this onto a slice of veal. Gather the edges up to create a round pouch. Wrap each pouch around its circumference with a slice of back bacon or very thinly sliced pork belly in both directions (so 2 slices per paupiette). Secure with butcher’s twine (or kitchen elastic).- I cook my paupiettes in a cast iron casserole, but any casserole dish that can be placed directly on the heat will work just fine. Melt a tablespoon of butter in the casserole. Brown the paupiettes on all sides then add ½" beef stock. Allow to simmer slowly 30-35 minutes adding more stock if required (save a little for the sauce).
- While the pupiette is cooking, thinly slice the mushrooms and shallots. Add 1 tablespoon of duck fat to a skillet or frying pan and cook the shallots until they begin to turn golden. Add the mushrooms, 2 tablespoons of the beef stock, and ½ cup of water. Season to taste with salt and freshly ground black pepper. Cook for 4 to 5 minutes then stir in the crème fraîche.
- Once the paupiettes are ready, remove from the casserole and cut off the string. Top with the shallots and mushrooms mixture, and sprinkle with fresh parsley to serve.
GRAHAM'S HOT TIP:
Try and find coarse sausage meat for your stuffing. It adds flavour and texture.
Reviews of Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
| March 28 2019 I've seen these pre-made in a butchers shop so decided to try for myself. I admit I was a bit clumsy this first time, but it tasted so good and I know it'll be a lot easier next time. Very tasty and filling. parma (3 reviews) |
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