Veal Paupiette with Cream and Mushrooms

Tender veal that pulls apart easily, coated in a glossy brown sauce. The aroma of nutty butter and reduced wine fills the kitchen.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 582
• Protein: 46 g
• Carbs: 8 g
• Fat: 38 g

Ingredients

• 4 piece Veal cutlet ( very thin )
• 250 g Sausage meat ( plain )
• 300 g Button mushroom ( cleaned )
• 1 piece Onion ( sliced )
• 40 g Salted butter
• 150 ml Dry white wine
• 100 ml Cream ( thick )
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate
• 1 piece Cooking twine

Instructions

1. Preparing the stuffing

   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. Assembling the paupiettes

   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. Searing the meat

   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. Deglazing and simmering

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

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.