Paupiettes de Veau à la Jardinière

Ingredients

• six or more thin slices from the cushion part of veal
• veal forcemeat
• a thin slice of fat bacon
• pepper
• salt
• a little aromatic spice
• a small sliced onion
• a small bunch of parsley
• a pint of white stock
• a gill of velouté sauce

Method

1. 1

   Flatten veal slices, spread with forcemeat, roll, and tie with bacon.

2. 2

   Cook in a buttered pan with seasoning, onion, and stock for 30 minutes.

3. 3

   Drain, remove string, and reduce gravy.

4. 4

   Serve with mixed vegetables and sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Paupiettos de Veau k la Jardiniere. (Veal Rolls with Mixed Vegetables.) Cut six or more thin slices from the cushion part of veal, flatten each and trim a little. Next spread one side of each with veal forcemeat. Roll the slices so as to give each the shape of a cork. Tie round each a thin slice of fat bacon, put them in a buttered saute-pan, season with pepper, salt and a little aromatic spice. Add a small sliced onion, a small bunch of parsley, and a pint of white stock

Cook this with the app: pantry check, scaling, and the assistant.