Paupiettes De Veau — Veal Birds Recipe
Ingredients
| 6-115 g provimi veal cutlets | ||
| Ground veal | 115 Gram | |
| Bacon | 60 Gram | |
| Onion | 1 Small | |
| Carrot | 1 | |
| Stalk celery | 1 | |
| 1 ml lemon rind | ||
| 500 ml fine bread crumbs | ||
| Egg | 1 | |
| Oil | 45 Milliliter | |
| Butter | 45 Milliliter | |
| 60 ml flour, all purpose | ||
| Chicken stock | 375 Milliliter | |
| Heavy cream | 180 Milliliter | |
| Parsley | 30 Milliliter, chopped | |
| 3 ml each of salt, basil leaves, pepper, thyme leaves | ||
| 3 ml each of salt, basil leaves, pepper, thyme leaves | ||
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.
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.
Chef
