Paupiette

Paupiette (poh-pee-yet) is the French culinary term for a thin slice of meat, usually beef, spread with stuffing or forcemeat, then rolled up in a slice of bacon and secured with string or thread. Paupiettes are usually baked or braised.

Fillets of firm-fleshed white fish may be used instead of meat to make paupiettes.

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