Prepare the stuffing:
Mix sausage meat, onion, garlic, parsley, breadcrumbs, salt, and pepper in a bowl.
Assemble the paupiettes:
Lay veal slices flat. Place a spoonful of stuffing in the center of each.
Roll tightly and tie with butcher’s string (or secure with toothpicks).
Brown the paupiettes:
Heat olive oil in a pan. Brown the veal parcels on all sides. Remove and set aside.
Make the sauce:
In the same pan, add butter and a bit of flour to make a roux.
Stir in white wine and stock, scraping up browned bits. Add tomato paste if using.
Return paupiettes to the pan, cover, and simmer on low heat for 45 minutes.
Serve:
Remove string or toothpicks before serving.
Great with mashed potatoes, rice, or fresh pasta.
🧡 Tips:
You can replace veal with thin chicken breasts or turkey.
Mushrooms, spinach, or foie gras are popular stuffing additions in gourmet versions.
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