Happy Bastille Day! This year for France’s national holiday I decided to mix cliché cuisine with lesser known French fare, and paupiette is one such dish. In a nutshell, Paupiette is meat beaten thin which is then wrapped around a stuffing which could include vegetables, fruit or sweetmeats. For today’s dish I used veal scaloppini and for the stuffing, a delicious pork mince flavoured with fresh herbs.
You’ll find paupiette all over France but most likely in northern regions like Normandy.
A favourite ingredient of mine is the cèpe mushroom and I relish any opportunity to include it in a dish, which I’ve managed in this recipe by including it as the sauce for the paupiettes.
Enjoy the main course and stay tuned for dessert!
- 4 thin veal escalopes, about 150g each
- 1 tablespoon olive oil
For the stuffing:
- 2 thick slices of crustless sourdough, about 50g and torn
- 125 ml milk
- 500g pork mince
- 2 cloves garlic, finely chopped
- 100 g button mushroom, trimmed and finely chopped
- ½ cup flat parsley, cleaned and finely chopped
- Salt and pepper
- Place the bread into a small bowl, cover with milk and leave for 10 minutes.
- Meanwhile place the pork mince, garlic mushroom and parsley in a medium size bowl and season with salt and pepper, mix well until combine.
- Squeeze the excess milk out of the bread and add it to the mix, mix well until combine and set aside.
- Lay the escalopes on a chopping board, divide the stuffing into 4 equal portion and place it in the centre of each escalopes, make to leave about 2cm on the sides.
- Roll each escalopes to enclose the stuffing and form a log shape.
- Tie the paupiettes with cooking string to secure the stuffing and place in the fridge for one hour.
- 150 Cèpe mushroom
- 1 brown onion, finely chopped
- 1 carotts, brunoise ( finely chopped)
- 2 tablespoon port
- 1 tablespoon plain flour
- 250 ml dry white wine
- 1 teaspoon thyme, finely chopped
- 1 bay leaf
- 500 ml chicken stock
- salt and pepper
- Soak the mushroom in warm water to rehydrate them.
- Heat up a large casserole, I normally use a le Creuset, with some olive oil. Add the veal paupiettes and sear on all sides until golden brown, remove them from the casserole then set aside.
- For the sauce, reduce the heat to medium, then add a little bit of olive oil to the pan.
- Add the onion and carrot and stir well, scraping the bottom of the casserole. Add the mushroom and cook for a few minutes. Stir in the port, remove the casserole from the heat and carefully, using a long match or lighter light the port to burn off the alcohol ( this process is called Flambée).
- Return the casserole to the heat, sprinkle the flour, mix well and pour in the wine. Add the thyme, bay leaf and paupiettes and stir. Pour in the stock and bring to a simmer.
- Cover with the lid and cook for 30 minutes or until cooked through.
- Remove the string from the paupiettes and season to taste.
- 2 cups jasmine rice
- 500ml chicken stock
- 150ml dry white wine
- ½ bunch thyme, chopped
- 1 brown onion, finely chopped
- 1 carrots, diced
- Preheat your oven at 180 degrees Celsius.
- Heat up a deep baking tray with some olive oil. Add the chopped onion, carrot and cook for 2 minutes then add the thyme.
- Add the rice, mix well and cook for 3-4 minutes on medium heat.
- Pour in the wine, cook for a 1 minutes then add the stock. Season with salt and pepper, bring to the boil and then cover with a sheet of baking paper.
- Cook in the hot oven for ten minutes.
I suggest you serve the Veal Paupiettes with a side of Potato Purée, some fresh baguette and a glass of Chateau Penin available from www.airoldifinewines.com.au
Watch the how to video below or visit my Youtube channel here