Paupiette

A paupiette

Raw veal paupiettes

A paupiette is a piece of meat, beaten thin, and rolled with a savory stuffing ^[1] such as forcemeat. ^[2] It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. Paupiettes are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes, or slices of calves' sweetbreads. ^[2]

A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting, or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. ^[2]

A synonym of paupiette is oiseau sans tête ("headless bird"). ^{[1] [2]} In British cuisine, a paupiette of beef is called a beef olive, ^[1] where olive is a corruption of Old French alou (modern alouette), "lark." ^[3]

Examples of dishes featuring paupiettes

Paupiettes de Volaille Florentine, where the stuffing is spinach and prosciutto and rice. ^[4]

Paupiettes of lamb à la créole, where the stuffing is pork forcemeat with onions and peppers.^{[ citation needed ]}

Paupiettes of turkey à la crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs.^{[ citation needed ]}

See also

• Braciolone

References

1. John Ayto (1990). "Paupiette". The Glutton's Glossary. Routledge. p. 211.
2. Joël Robuchon, ed. (2007). "Paupiette". New Concise Larousse Gastronomique. Hamlyn. pp. 848–849.
3. John Ayto (1990). "Beef olive". The Glutton's Glossary. Routledge. p. 22.
4. Craig Claiborne (1979). "Paupiettes de Volaille Florentine". The New New York Times Cookbook. Harper & Row. pp. 259–260.