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

Recipe by Graham 

Veal paupiettes, refered by many in France as "alouettes sans tête" (headless larks) consists of a mince, packed in a thin slice of veal, and cooked in a sauce that often includes wine.

Paupiettes originated in Italy in the 13th century when the Milan Maestro Martino crossed the country to and fro in search of local specialties. Martino gives the first known recipe of polpette (Per fare polpette di vitello carne o altra bona carne). He cut a thin slice of veal leg on which he spread a mixture of fennel, pine nuts, parsley, marjoram, bacon, spices and salt. He wrapped it all up and roasted it on a spit.

A century later, his polpette had changed to a slice of beef, not veal, stuffed with bacon, ham, cloves, egg yolk, cheese, pepper, cinnamon, parsley, mint and thyme. Everything was rolled, spit-roasted and braised in broth, verjus and currants.

Now, in the 21st century, we enjoy Paupiettes de Veau as often as we wish because they are simple to make and very tasty! The recipe here is the most common version of a paupiette - minced pork wrapped in veal. You can, of course, use minced beef wrapped in pork.