1278—Paupiettes de Veau

Paupiettes or scrolls are made from extremely thin slices of veal, four in. long by two in. wide. After having seasoned them, cover them with forcemeat or very fine mincemeat; roll them, with their forcemeat-coat inside, into scrolls, and tie them round, once or twice, with string, that they may keep their shape while cooking. They are sometimes covered with thin rashers of bacon. Paupiettes are always braised, gently and protractedly.

They are generally garnished with vegetable purées; but they may be served just as well with all vegetable garnishes.

By making them half the usual size, they may, after having been braised, serve as the garnish for a timbale, together with noodles, gniokis, spaghetti, or with Financière, Milanaise or Napolitaine garnish, etc.