French cuisine · Meat & Kebab

Paupiettes de Veau

Thin veal escalopes rolled around a herbed veal stuffing and braised tender in a tomato-white wine sauce.

Ingredients · for 4 servings

• 8 veal escalopes (thinly sliced)
• 250 g veal (shoulder)
• 1 shallot
• 1/2 bunch flat-leaf parsley
• 1 egg
• 2 tbsp breadcrumbs
• 2 carrots
• 2 onions
• 2 tbsp tomato paste
• 200 ml dry white wine
• 400 g chopped tomatoes
• 2 tbsp butter
• 2 bay leaves
• salt, pepper

Instructions

1. Finely grind or very finely chop the veal shoulder, finely chop the shallot and parsley, and knead both together with the egg, breadcrumbs, salt and pepper into a smooth stuffing.
2. Pound the veal escalopes thin between sheets of plastic wrap, salt lightly, place 2 tbsp of stuffing on each, fold in the sides, roll up tightly and tie twice with kitchen twine.
3. Foam the butter in a heavy Dutch oven and brown the rolls all over for 6–8 min over medium heat, then remove.
4. Sauté the diced onions and carrots in the fat for 5 min, add the tomato paste and roast for 1 min until it smells dark and rich, then deglaze with the white wine.
5. Add the chopped tomatoes, 150 ml water and the bay leaves, return the paupiettes to the pot and braise covered over low heat for 60 min, turning twice.
6. Remove the twine, reduce the sauce uncovered for 5 min until syrupy, adjust the seasoning and serve the rolls with plenty of sauce on warmed plates.