Paupiettes de Veau

Don't Make These Mistakes

Flatten the veal evenly so it rolls without tearing.

Tie the rolls tightly so the stuffing stays inside.

Simmer gently; a hard boil toughens the veal.

How to Make Paupiettes de Veau

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1. Mix the sausage meat, shallot, parsley, breadcrumbs and half the salt. Divide into four.

   Mark done

2. Season the escalopes with the rest of the salt, put a portion of stuffing on each, roll up and tie with string.

   Mark done

3. Heat the butter and oil in a casserole and brown the rolls for 8 minutes, turning. Lift out.

   Mark done Start 8 min timer

4. Stir the flour into the pot, add the wine and boil for 2 minutes. Add the stock and return the rolls.

   Mark done Start 2 min timer

5. Cover and simmer gently for 60 minutes, turning once, until tender.

   Mark done Start 60 min timer

6. Lift out the rolls and remove the string. Boil the sauce for 5 minutes, stir in the cream and spoon over.

   Mark done Start 5 min timer

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What's Going On Here

It is the bundle that makes the dish: a thin slice of veal rolled around a savoury stuffing and tied up like a small parcel, so each person gets a neat portion with a juicy centre. The cooking is simple, but the preparation takes patience.

Ask the butcher for veal escalopes cut thin, and flatten them further with a rolling pin between two sheets of cling film, until they are about 3 mm thick. A stuffing of sausage meat, shallot, parsley and breadcrumbs keeps the rolls moist. Roll the veal tightly and tie it with string in two places, or secure it with cocktail sticks; a loose roll falls open in the pan and the stuffing escapes.

Brown the rolls all over in butter and oil, then braise them with white wine and stock, covered, at a gentle simmer for an hour. The sauce reduces on the hob while they rest. Remove the string before serving, and spoon the sauce over. Mashed potato or buttered tagliatelle suits it well.

Leftovers, Reheating and Keeping

Keeps for 3 days in the fridge. Reheat gently in the sauce.

Swaps and Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Good With

• Mashed potatoes
• Buttered tagliatelle
• Green beans

Sides from the same cuisine on this site: Fougasse, French Lentils, One Pot Ratatouille.

Paupiettes de Veau Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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