Paupiettes de veau (braised veal birds)
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Paupiettes de veau (braised veal birds)
  Veal  
Last updated 6/12/2012 12:48:51 AM. Recipe ID 10061. Report a problem with this recipe.
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      Title: Paupiettes de veau (braised veal birds)
 Categories: Main dish, White wine
      Yield: 4 Servings
 
      1 lb Veal round,arm,blade steak
    1/8 ts Ground pepper
    1/4 c  Finely chopped onion
      4    Thin slices cooked ham
      2 tb Butter or margarine
      8    Small white onions
    1/2 ts Instant beef bouillon
      2 ts Cornstarch
      4    Serving mashed potatoes
    1/2 ts Salt
      1 tb Butter or margarine
    1/4 c  Snipped parsley
      4    Hard-cooked eggs
      6    Medium carrots,cut/strips
    1/2 c  Dry white wine
    1/2 c  Water
      1 tb Water
 
  Cut bone and fat from steak; cut steak into 4 pieces. Pound steak
  into 1/4 inch thick. Sprinkle one side of steak with salt and pepper.
  Melt 1 tablespoon butter. Cook and stir onion and parsley in butter
  over medium heat until onion is tender, 4 to 5 minutes.
  Spread equal amount of onion mixture over each piece of steak. Place a
  slice of ham and an egg on top of onion mixture. Roll up carefully,
  beginning at narrow end; tie string around middle and ends of each
  roll.
  Melt 2 tablespoons butter in Dutch oven. Brown veal rolls in butter
  oven medium heat. Add carrots, onions, wine, bouillon and 1/2 cup
  water. Cover and bake in 325' oven until meat is tender, about 1
  hour. Remove veal rolls and vegetables from Dutch oven. Remove the
  strings; cut each roll in half. Keep warm while preparing gravy.
  Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to
  boiling, stirring constantly. Boil and stir until gravy thickens, 1
  to 2 minutes. For each serving, place 2 halves of each roll cut side
  up in a nest of mashed potatoes. Serve gravy in veal rolls.
 




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Recipe ID 10061 (Apr 03, 2005)

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