Veal Paupiettes Recipe
Ingredients
4 veal escalopes, flattened, about 150 g (5 oz) each
1 teaspoon grated lemon rind
1 small onion, chopped
freshly ground black pepper
1 tablespoon chopped sage
4 large lettuce leaves
20 g (3/4 oz) butter
1 tablespoon olive oil
150 ml (1/4 pint) white wine
150 ml (1/4 pint) chicken stock
2 medium parsnips, peeled chopped and cooked
2 tablespoons plain unsweetened yogurt
2 canned red pimentos
1 tablespoon chopped chives
salt
Directions
1. Sprinkle the escalopes with rind, onion, pepper and sage. Lay a lettuce leaf on top of each and roll up. Tie neatly.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides. Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in the liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a serving dish and arrange the paupiettes on top.
2. Heat the butter and oil in a shallow pan; add the prepared veal paupiettes and cook until evenly coloured on all sides. Add the wine and chicken stock; cover and simmer until the veal is tender.
3. Meanwhile, blend the parsnips, yogurt and red pimentos in the liquidizer. Mix in the chives and season. Heat through in a double saucepan.
4. Spoon the puree on to a serving dish and arrange the paupiettes on top.
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