Paupiettes De Veau (Braised Veal Birds)

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Tender veal rolls stuffed with ham and egg, braised in a rich wine and vegetable gravy
Paupiettes De Veau (Braised Veal Birds recipe image
Paupiettes De Veau (Braised Veal Birds recipe image
Print Recipe

Paupiettes De Veau (Braised Veal Birds)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 934.3

Description

These classic French Paupiettes de Veau are a sophisticated yet comforting main course. Thin slices of veal are pounded tender, stuffed with a savory onion-parsley mixture, ham, and hard-boiled eggs, then rolled and braised until fork-tender. The dish is simmered in a flavorful liquid of dry white wine, beef bouillon, and carrots, creating a deeply aromatic gravy. Served over a bed of creamy mashed potatoes, this recipe offers a perfect balance of textures and rich, savory flavors. It is an elegant option for dinner parties or special family occasions, showcasing traditional bistro-style cooking with accessible ingredients.

Directions

  1. Trim bone and fat from the veal steak; cut the steak into 4 equal pieces.
  2. Place each piece between plastic wrap or parchment paper and pound with a meat mallet until 1/4 inch thick.
  3. Sprinkle one side of each veal piece lightly with salt and pepper.
  4. Melt 1 tablespoon of butter in a small skillet over medium heat.
  5. Add the finely chopped onion and snipped parsley; cook and stir until the onion is tender, about 4 to 5 minutes.
  6. Spread an equal amount of the onion-parsley mixture over each seasoned veal piece.
  7. Place one slice of ham and one hard-cooked egg on top of the onion mixture on each piece of veal.
  8. Roll up the veal tightly from the narrow end to enclose the filling.
  9. Tie kitchen string around the middle and ends of each roll to secure the shape.
  10. Melt the remaining 2 tablespoons of butter in a Dutch oven or heavy skillet over medium heat.
  11. Brown the veal rolls on all sides in the melted butter.
  12. Add the cut carrots, small white onions, dry white wine, instant beef bouillon, and 1/2 cup of water to the pot.
  13. Cover the pot and bake in a 325°F (163°C) oven until the meat is tender, about 1 hour.
  14. Remove the veal rolls and vegetables from the Dutch oven and set aside; remove the strings from the rolls.
  15. Cut each veal roll in half crosswise.
  16. Mix the cornstarch with 1 tablespoon of water to form a smooth slurry.
  17. Stir the cornstarch slurry into the pan liquid remaining in the Dutch oven.
  18. Heat the liquid to a boil, stirring constantly, until the gravy thickens, about 1 to 2 minutes.
  19. To serve, place two halves of each roll, cut side up, in a nest of mashed potatoes.
  20. Spoon the hot gravy over the veal rolls and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 934.3kcal
% Daily Value *
Total Fat 41.3g64%
Saturated Fat 14.6g73%
Cholesterol 514.6mg172%
Sodium 4203.4mg176%
Total Carbohydrate 56.7g19%
Dietary Fiber 10.3g42%
Sugars 19.0g
Protein 76.7g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, paupiettes, braised, French, ham, egg, gravy, wine, onion, carrots, dinner, main course, rolled meat, comfort food, savory, potatoes, bistro, classic, stuffed, herbs
Recipe Card powered by WP Delicious