Photograph of the finished Paupiettes de veau

France · Bê cuộn nhồi om vang trắng Paupiettes de veau

Paupiettes de veau

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 1.3 kg
  • Photograph of Pork Pork 480 g
  • Photograph of Bread Bread 200 g
  • Photograph of Fresh milk Fresh milk 280 ml
  • Photograph of White wine White wine 600 ml
  • Photograph of Carrot Carrot 2
  • Photograph of Shallots Shallots 2
  • Photograph of Fresh cream Fresh cream 280 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Unsalted butter Unsalted butter 180 g

Method

  1. 1 Slice the veal into thin slices 4 mm thick, then pound them with the back of a knife to widen the slices and make them tender.
  2. 2 Mix minced pork with breadcrumbs soaked in milk, red onion, and thyme to make the filling.
  3. 3 Place the filling on a slice of veal, then roll it up tightly and tie each roll with string.
  4. 4 Use string instead of toothpicks; the roll must maintain its shape throughout the 60-minute simmering process, otherwise the toothpicks will slip.
  5. 5 Pan-fry the rolls in butter for 6 minutes, then pour in the white wine and simmer until reduced by half.
  6. 6 Simmer the carrots and water until half the roll is submerged for 55 minutes, then mix in the fresh cream and sauce at room temperature.

With an appliance

  • Pressure cooker 50 min

    Replace step 6: Incubate under high pressure for 18 minutes, then release the pressure naturally. After that, open the lid, reduce the liquid, and mix in the cream.

Start cooking