Paupiettes de Veau (Stuffed Veal)
Ariane Daguin | Yield: 4
These little parcels of tender veal are stuffed with a mixture of ventrèche, mushrooms, breadcrumbs and herbs, before being wrapped in bacon and slow cooked. Serve one or two paupiettes per person over steamed rice or mashed potatoes.
- 4 ounces Ventrèche, finely chopped
- 2 small onions, finely chopped
- 2 ounces Chef’s Mix mushrooms
- 1 1/2 tbsp julienned lemon zest
- 1 tbsp breadcrumbs
- handful of fresh parsley, finely chopped
- 1 1/2 tbsp Dijon mustard, divided
- 1 egg, lightly beaten
- Salt & freshly-ground black pepper, to taste
- 8 thin slices of Veal Top Round (about 30g each)
- 1 tsp. fresh thyme leaves
- 8 slices Applewood Smoked Bacon
- 2 garlic cloves, crushed
- Scant ½ cup flour
- Place ventrèche in a large, heavy skillet over medium flame. When the fat renders, add onions and mushrooms. Raise heat to medium-high and cook until nicely browned, about 6 minutes. Strain and set aside in a medium bowl. Leave the ventrèche fat in the pan. To the bowl with bacon, onions and mushrooms, add lemon zest, breadcrumbs, parsley, ½ tb Dijon mustard, and egg. Season with salt & pepper. Mix to combine thoroughly and set aside.
- Place each piece of veal between two sheets of plastic wrap and flatten, using a mallet or rolling pin. Season each piece liberally with salt, freshly-ground black pepper and thyme leaves.
- Spoon the reserved stuffing in the center of each slice of veal, distributing evenly. Gather the edges up to create a round pouch. Wrap each pouch around its circumference with a slice of bacon. Secure with butcher’s twine.
- Heat the pan with reserved ventreche fat over a medium high flame. (add additional fat if necessary) Brown the veal on all sides then add just enough water to cover and allow to simmer slowly for 10 minutes. Add the garlic and remaining mustard to the sauce. Whisk in flour, cook at a very low simmer for 30 minutes. You should end-up with a creamy sauce. Serve with rice or mashed potatoes.