Paupiettes de Veau - Stuffed Veal Bundles
From A Culinary Journey in Gascony by Kate Hill
8 veal scallops, cut thin (or pound as needed)
salt and freshly ground pepper, to taste
1 lb lean pork sausage
1 tablespoon oil
1 onion, chopped
2 shallots, chopped
2 tablespoons flour
2 tablespoons tomato paste
1 bottle (750ml) sweet white wine
bouquet garni (thyme, bay leaf, parsley and sage)
1 lb mushrooms, sliced
1 teaspoon orange zest
1. Flatten the veal scallops with the blade of a large knife. Salt and pepper generously.
2. Place a spoonful of sausage on each scallop one-third of the way down the scallop. Roll the scallop around the sausage, tucking the meat around the stuffing until well-rolled. Taking about two feet of kitchen string, place the bundle in the middle of the string, and tie; turn one-quarter and tie again; turn again and tie again. When you have a neatly tied packet of veal and stuffing, clip off any excess string and set aside.
3. Place the veal parcels in a single layer in a hot, deep saute pan with the oil. Brown on all sides and remove from the pan.
4. Saute the chopped onion and shallots in the oil left in the pan. Stir until they start to colour, then add the flour and tomato paste. Continue to cook and stir until the mixture starts to color, then add nearly the whole bottle of wine (remember, it's okay to reserve a glass for the chef.)
5. Place the veal paupiettes and bouquet garni in the sauce, cover and simmer slowly for 45 to 60 minutes.
6. Add the sliced mushroom and orange zest to the sauce and cook for another 15 minutes. Serve with rice or pasta.
I made this dish for dinner this evening - pretty easy, if a bit lengthy in preparation - but it was worth it. This was a big hit.
This is an interesting book - several additional recipes I plan to use.
I also like the narrative and anecdotes that accompany the recipes
I like the information that this dish is also called "alouettes sans tetes" - "larks without heads."
I was able to pick all the herbs for the bouquet garni, except for the bay leaf, from my herb garden.