Paupiettes de Veau

A really impressive dish, Panpiettes de Veau (poh-pee-yet d’ voh) is a delicious way to serve veal. Paupiettes de Veau may be served with creamed potatoes and a crisp green salad.

3 large veal escalopes, pounded thin

2 oz. butter

1 medium-sized onion, finely chopped

8 oz. chicken livers

4 oz. mushrooms, wiped clean and finely chopped

4 tablespoons fresh white breadcrumbs

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon black pepper

4 fl. oz. dry white wine

4 fl. oz. chicken stock

4 fl. oz. double cream beaten with

1 egg yolk

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place the veal escalopes on a chopping board and cut them into 2-inch by 4-inch strips. Set aside.

In a medium-sized frying-pan melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the chicken livers and mushrooms and cook, stirring frequently, for a further 5 minutes, or until the livers are well browned but still slightly pink inside.

Remove the pan from the heat and, with a slotted spoon, transfer the chicken liver mixture to a chopping board.

Chop the liver mixture very finely or mince it in a mincer . Transfer the chopped or minced liver mixture to a medium- sized mixing bowl. Add the breadcrumbs, basil, salt and pepper. Mix the ingredients together until they are well blended.

Using a palette knife or spatula, spread a layer of the liver mixture over each veal strip. Roll up the strips and tie them securely with string.

In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the veal rolls, a few at a time, and cook, turning frequently, for 6 to 8 minutes or until they are well browned. With a slotted spoon, transfer the veal rolls to a plate. Keep warm while you brown the remaining rolls in the same way.

Arrange the rolls in a medium-sized flameproof casserole and pour over the wine and stock. Cover the casserole and place it in the oven. Bake the paupiettes for 45 minutes or until they are tender.

Remove the casserole from the oven. With a slotted spoon, transfer the veal rolls to a warmed serving dish. Keep warm while you prepare the sauce.

Place the casserole over high heat and bring the liquid to the boil. Boil, stirring frequently, for 5 minutes, or until the liquid has reduced by half. Reduce the heat to low and gradually stir in the cream mixture. Cook, stirring constantly, for a further 2 minutes or until the sauce has thickened. Do not allow the sauce to boil or the egg will scramble.

Remove the casserole from the heat and pour the sauce over the veal rolls. Serve immediately.

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