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

Raw veal paupiettes

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

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

• Braciolone