Paupiettes
From The "Queen" cookery books: Entrees, 1901
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Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
Paupiettes are another pretty form of rechauffe. For these cut rather thin slices of any kind of meat, RECHAUFFES. 133 spread them with any farce to taste, from d’Uxelles or veal stuffing to foie gras, pinch them lightly together, lay them on a buttered baking-sheet, dust them with flour, and bake till nicely browned, and serve with any nice sauce to taste
Cook this with the app: pantry check, scaling, and the assistant.