Veal Paupiette with Cream and Mushrooms
Ingredients
- 4 pcVeal cutlet (very thin)
- 250 gSausage meat (plain)
- 300 gButton mushroom (cleaned)
- 1 pcOnion (sliced)
- 40 gSalted butter
- 150 mlDry white wine
- 100 mlCream (thick)
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate
- 1 pcCooking twine
Method
Tender veal that pulls apart easily, coated in a glossy brown sauce. The aroma of nutty butter and reduced wine fills the kitchen.
- 1
Finely chop half of the mushrooms. Mix the sausage meat with the chopped mushrooms and a pinch of pepper. The stuffing should be consistent.
- 2
Spread out the veal escalopes. Place a ball of stuffing in the center. Fold the veal over the stuffing and tie firmly so nothing escapes during cooking.
- 3
Heat the salted butter in a pot. When it sizzles and turns nutty, brown the paupiettes on all sides. The crust must be golden brown.
- 4
Add the sliced onion and the remaining mushrooms in quarters. Deglaze with white wine, scraping the bottom to release the juices. Add the bouquet garni and veal stock. Cover and simmer on low heat.
- 5
Remove the paupiettes. Pour the cream into the pot and reduce over high heat. The sauce is ready when it smoothly coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the stuffing; sausage meat is often already seasoned.
- If the escalopes are too thick, flatten them between two sheets of parchment paper using the bottom of a pan.
- Browning is key: take the time to properly sear the meat to create the juices that will build the sauce.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. The sauce will thicken but will liquefy again when gently reheated in a pan.
