Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce

Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce

Serves: Makes 6 paupiettes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 mins

6 - Escalopes of veal

1 lb - coarse minced pork (sausage meat)

2 cloves - garlic

4 sprigs - parsley

12 rashers (slices) - back bacon (or very thinly sliced pork belly)

1 lb - mushrooms

3 - shallots

1 tablespoon - duck fat

1 pint - beef stock

  - salt & freshly ground black pepper

2 tablespoons - crème fraîche

  1. Raw Veal EscalopesAn escalope of veal is cut from the tenderloin. The typical size of an escalope used in the food industry ranges from 110g to 225 g (4oz – 8 oz). For this recipe thin slices of veal about 6"x 4" (15cm x 10cm) will work just fine. Place each slice of veal between two sheets of plastic wrap and flatten, using a mallet or rolling pin. Season each piece liberally with salt and freshly-ground black pepper.
  2. Preparing Veal PaupiettesFinely chop the parsley and peel and finely chop the garlic. Mix these into the coarse minced pork (sausage meat). Roll a handful of sausage meat in the palms of your hands until you have a ball about 1½" - 2" (4-5cm) in diameter. Place this onto a slice of veal. Gather the edges up to create a round pouch. Wrap each pouch around its circumference with a slice of back bacon or very thinly sliced pork belly in both directions (so 2 slices per paupiette). Secure with butcher’s twine (or kitchen elastic).
  3. I cook my paupiettes in a cast iron casserole, but any casserole dish that can be placed directly on the heat will work just fine. Melt a tablespoon of butter in the casserole. Brown the paupiettes on all sides then add ½" beef stock. Allow to simmer slowly 30-35 minutes adding more stock if required (save a little for the sauce).
  4. While the pupiette is cooking, thinly slice the mushrooms and shallots. Add 1 tablespoon of duck fat to a skillet or frying pan and cook the shallots until they begin to turn golden. Add the mushrooms, 2 tablespoons of the beef stock, and ½ cup of water. Season to taste with salt and freshly ground black pepper. Cook for 4 to 5 minutes then stir in the crème fraîche.
  5. Once the paupiettes are ready, remove from the casserole and cut off the string. Top with the shallots and mushrooms mixture, and sprinkle with fresh parsley to serve.