Sunday Lunch ahead ! Its too cold to move out, sathurday is boaring, so lets cook Paupiettes !! A “Paupiette” is a piece of meat (veal), beaten thinly before being stuffed with vegetables (lets add muschrooms !) and then rolled, you braised them or bale them in sock or..wine ! Its typically french and we LOVE it !!! Go and get all you need : 8 thin slices of veal (about 30g each) cut from the loin, 150g (or more!!) mushrooms (dont get the mexican ones…we recommend chanterelles or morels even boletus !), 1 egg, 2 small onions, finely chopped, 120g bacon cut into small dices, 1 tbsp Dijon mustard (the one that’s so strong it makes you cry), 2 garlic cloves, crushed, 1 1/2 tbsp julienned lemon zest, 1 tbsp breadcrumbs, 50g flour, bacon drippings, salt and black pepper, 1 tsp thyme leaves and to finish, a handful of fresh parsley, finely chopped !
Now, lets get busy, turn the music really loud (we recommend any kind as long you downloaded it from Le Mouching [i'm sure if you browse, you'll find some..], its the only music that goes with cooking !) then follow the recipe :Melt the dripping in a pan and use to fry the onions, mushrooms and bacon untill nicely coloured (about 8 minutes) Tip into a bowl to cool, then mix in the lemon zest, breadcrumbs, parsley, seasoning and 1 egg, mix thoroughly and leave aside. Then, place each peace of veal between 2 sheets of clingfilm and use a mallet or rolling pin (watch your fingers) to flatten each piece. Season liberally with salt and freshly ground black pepper and thyme, then lay a little of the stuffing you’ve prepared, on each slice before rollingup the meat and securing with toothpick or bondage tying with butcher string ! Yeah ! Add some more bacon fat to a pan and use to brown the meat then just add just enough water to cover and allow to simmer slowly for 10 to 15 minutes. Add the garlic and the mustard to the sauce, then cook for a further 30 mn at a very slow simmer. You can add extra mushrooms and a little cream… Serve with boiled potatoes or rice ! Bon appétit !