Paupiette
A paupiette is a piece of meat, beaten thin, and rolled with a savory stuffing[1] such as forcemeat.[2] It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. Paupiettes are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes, or slices of calves' sweetbreads.[2]
A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting, or even anchovy) is stuffed, rolled and secured with string before cooking in a stock.[2]
A synonym of paupiette is oiseau sans tête ("headless bird").[1][2] In British cuisine, a paupiette of beef is called a beef olive,[1] where olive is a corruption of Old French alou (modern alouette), "lark."[3]
Examples of dishes featuring paupiettes
[edit]Paupiettes de Volaille Florentine, where the stuffing is spinach and prosciutto and rice.[4]
Paupiettes of lamb à la créole, where the stuffing is pork forcemeat with onions and peppers.[citation needed]
Paupiettes of turkey à la crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs.[citation needed]
See also
[edit]References
[edit]- 1 2 3 John Ayto (1990). "Paupiette". The Glutton's Glossary. Routledge. p. 211.
- 1 2 3 4 Joël Robuchon, ed. (2007). "Paupiette". New Concise Larousse Gastronomique. Hamlyn. pp. 848–849.
- ↑ John Ayto (1990). "Beef olive". The Glutton's Glossary. Routledge. p. 22.
- ↑ Craig Claiborne (1979). "Paupiettes de Volaille Florentine". The New New York Times Cookbook. Harper & Row. pp. 259–260.
 | This meat-related article is a stub. You can help Wikipedia by adding missing information. |
 | This article about French cuisine is a stub. You can help Wikipedia by adding missing information. |