Paupiette de Veau
Ingredients
Scale
- 4 thin veal scallops
- 2 Italian sausage links (180 g)
- 1/2 lb (500 g) ground pork (veal or lamb)
- 1/2 tsp olive oil + 1 /2 tsp butter to saute’ the shallot/garlic
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 Tbsps. chopped Italian parsley
- 2 Tbsps. toasted pine nuts (optional)
- 2-3 Tbsps tomato sauce (I mixed in a little Mexican salsa, too)
- Dash of ground black pepper
- 4 strips bacon for wrapping
- For the Sauce:
- 1.5 cups of chicken stock.
- 1 shallot, finely chopped + one garlic clove, minced
- 5-6 medium-sized white mushrooms, chopped into quarters (or smaller)
- salt/pepper to taste
- 1 tsp corn flour mixed with 1 tsp water to thicken, if required
- 1/2 cup thickened cream
Instructions
- Pound the cuts of veal into oval shapes about 1/4 inch thick (or have your butcher do it for you)
- Saute’ the sliced shallots and minced garlic in the olive oil/butter mixture.
- Cut the outer skin from the sausage links and place the meat into a bowl. Add the chopped shallots, minced garlic, ground pork, chopped parsley, tomato sauce, and black pepper. Add the toasted pine nuts, if using. Combine thoroughly with a spoon using your hands.
- Trim one veal scallop to form an oval shape. Place on a board or in a small bowl. Form a meatball from the sausage mixture and place in the center of the scallop. Fold the smaller sides of the veal over the meatball. Then fold over the larger sides to make a small packet. Try to cover the stuffing completely. Turn the veal packet over so the smoother ‘presentation side’ faces upward.
- Wrap a piece of bacon horizontally around each paupiette so that it fits snugly. Cut a piece of butcher’s string measuring about 3 times the horizontal width of each paupiette. Place the paupiette on top of the string and wrap it around as you would a present. Tie the ends of the string on the bottom of the veal packet, so it is not showing.
- Brown both sides of each veal packet in a mixture of olive oil and butter, starting with the smooth presentation-side (careful not to burn). Remove the veal from the pan; using the residual fat in the pan, saute’ the diced shallots and minced garlic. Add the chicken or beef stock and reduce the liquid to about 30% of its original volume.
- Add back the browned veal packets to the pan, cover with a lid, cook for about 15 minutes or until the stuffing is cooked through. Remove the veal and set aside.
- Add the chopped mushrooms to the pan and cook for another 5-10 minutes. Add a small amount of corn flour to thicken, if required. Stir in the cream and cook for a further few minutes. The mushroom sauce should be medium thick and not runny.
- To serve, remove the string from the paupiettes, slice into into 3-4 pieces on the plate and cover with some sauce. Serve with baby potatoes and sliced carrots.