45 mins
![Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce Recipe Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce Recipe](/images/recipe-main-images/Paupiettes-de-Veau-Veal-Rounds-in-a-Mushroom-Cream-Sauce-746.jpg)
Ingredients for Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
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How to Cook Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
An 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.
Finely 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).
- 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).
- 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.
- 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.
![Graham Graham](/images/recipe-author-photos/-9.png)
Try and find coarse sausage meat for your stuffing. It adds flavour and texture.
Reviews of Paupiettes de Veau (Veal Rounds) in a Mushroom Cream Sauce
![]() I've seen these pre-made in a butchers shop so decided to try for myself. I admit I was a bit clumsy this first time, but it tasted so good and I know it'll be a lot easier next time. Very tasty and filling. parma (3 reviews) |
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