Paupiettes de veau

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.