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- Meat and poultry
This is a great dish to serve when entertaining. It's served with a creamy celeriac puree.
2 people made this
- 1 celeriac, peeled and chopped
- 1 litre vegetable stock
- 1 pinch dried thyme
- 1 shallot, finely chopped
- 250g mushrooms, finely sliced
- 250g pork sausagemeat
- 4 rashers bacon
- 4 veal escalopes, pounded thin
- 1 knob butter
- kitchen twine
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Cook celeriac in vegetable stock for 20 minutes.
- Meanwhile, fry bacon for 2 minutes on each side. Remove and set aside.
- In the same pan, saute shallots over medium heat. Add mushrooms and cook for 10 minutes (add 1 tablespoon oil, if necessary).
- Stir in sausagemeat and break up with a wooden spoon whilst cooking. Season with thyme.
- Place escalopes onto a flat surface. Top each escalope with 1 rasher bacon and 1 tablespoon sausagemeat. Roll and tie with kitchen twine.
- Cook rolls in a non-stick frying pan for 10 minutes. The veal should no longer be pink.
- Drain celeriac and puree. Stir in butter. Serve with the veal rolls.
Reviews & ratingsAverage global rating:(2)
Paupiettes de veau
The story dates back from the roulade in the Italian Quattrocento. At that time, a master chef is the talk of the town. This is the Milan Maestro Martino, officiating for the famous, he crosses the country to and fro in search of local specialties. The sum of its culinary knowledge is recorded in the famous Libro de arte coquinaria (ca 1460), a work suspected to have been written with both hands with Bartolomeo Sacchi nicknamed Platine, future author of De honesta voluptate and valetudine.
Martino gives the first known recipe of polpette (Per fare polpette di vitello carne o altra bona carne). He cut a thin slice of veal leg on which he spread a mixture of fennel, pine nuts, parsley, marjoram, bacon, spices and salt that he has previously chopped. He wraps it all up and roasts on a spit.
A century later, it seems one of the greatest successes of the Italian culinary literature, the Opera (1570) of Bartolomeo Scappi. His polpette now consists of a slice of beef, not veal, on which it extends bacon, ham, cloves, egg yolk, cheese, pepper, cinnamon, parsley, mint and thyme.
Everything is rolled, spit-roasted and braised in broth, verjus and currants. He also gives a recipe of polpette with Sturgeon made according to the same principle.
The Liege citizen Lancelot de Casteau, master chef of the prince-bishops in the second half of the 16th century, is not shy of Italianism. In his Ouverture de Cuisine (1604), he gives his version of the polpette (veal and sturgeon), he calls poulpette (first known occurrence of the term in a French text).
Its use slices of veal thigh that reminded Martino, but the egg, cloves and vertjus remind us back of Scappi. Lancelot, original as usual, added ingredients that are not listed in Italian recipes, namely nutmeg, ginger, beef fat (instead of bacon), salted silt and mace.
The recipe can be found in a unique manuscript of the second half of the 18th century written by an anonymous author in the area of Havelange. This simplified version has an original name: the “rat.” Slices of veal rouelle are covered with a device consisting of lard, parsley, shallots, nutmeg, salt and pepper. They are rolled, seared, then stewed in broth, wine and a bouquet garni.
The successors of La Varenne are changing the recipe under both names fricandeau and paupiette. The stuffing of Massialot is particularly sophisticated, as often in classic French cuisine.
A mixture of stomachs of poultry and game, sweetbreads, truffles, mushrooms, herbs, marrow, bread, milk, cheese, cream and eggs, the stuffing is shaped, breaded and fried before being placed on a slice of leg of veal put itself on a slice of bacon.
In the case of fricandeau, the unit is not rolled, unlike the paupiette, which roasts, breadcrumbed, and steam-oven cooked in a bread-based coulis, with truffles and sweetbreads.
In Le Cuisinier Gascon (1740), the farce of the Italian paupiette is enriched with grated parmesan, pine nuts and currants, which brings us logically to the first Italian versions of the recipe. The term paupiette appears in La Suite des dons de Comus, by Marin in 1742.
The paupiette continues its merry way in French culinary literature throughout the 19th century. In Escoffier, we find a plethora of recipes for meatballs, whether meat or fish.
We have anchovy meatballs, smelts, whiting, sole, green cabbage, palaces beef, beef Fontanges, the Milanese, the Piedmont or Savary, and finally veal Algeria, Beautiful Helena, the Brabant, fungi, Fontanges, a la Hussarde, Portuguese, or Madeleine and Marie-Louise.
Ultimately, it is the veal paupiette that outweighs the other versions. In Belgium, the recipe takes the name of the “headless bird” formula that spreads to France.
The dish remains popular throughout the 20th century but lost its originality to be reduced to a slice of veal stuffed with sausage meat served with vegetables. That’s why we offer the detail of an old recipe, both refreshing and exotic, made by a master chef in Liege.
- 1 ½ pounds flank steak
- German stone ground mustard, to taste
- ½ pound thick sliced bacon
- 2 large onions, sliced
- 1 (16 ounce) jar dill pickle slices
- 2 tablespoons butter
- 2 ½ cups water
- 1 cube beef bouillon
Cut the flank steak into thin filets about 1/4 inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
Pour in 2 1/2 cups of water and add the bouillon cube stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
22 roulade with and stuffing Recipes
Chestnut Stuffing Roulade
Chestnut Stuffing Roulade
Turkey Roulade (Emeril Lagasse)
Turkey Roulade (Emeril Lagasse)
Chicken Roulade Stuffed W Prosciutto, Spinach, Sun-Dried Tomato
Chicken Roulade Stuffed W Prosciutto, Spinach, Sun-Dried Tomato
Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes
Smoked Bacon Wrapped Turkey Breast
You know how much I love encouraging people to step outside and test the boundaries on what is “typically” grilled or smoked and hopefully inspire you guys to try something new. Since this is a pretty lean turkey breast, I wanted to prevent it from drying out while still providing enough even heat to crisp up that bacon on the outside. Indirect heat is the way to go with this cook!
I kept my smoker at about 275 degrees F during the cook and used apple wood to smoke. The end result was a mildly smoky, juicy, succulent turkey breast with tender and savory stuffing and a crispy bacon exterior. It’s absolutely delicious and star of our dinner table for sure. I hope you guys give this one a try!
Sausage-stuffed Beef Roulade with Beer Sauce
Elegant and economical, sausage-stuffed beef roulade basks in a distinctive beer sauce until tender and flavorful. Serve with noodles and short-stemmed mugs of zesty beer. It’s ideal for family dinners or entertaining guests.
- 1 1/2 pound bulk sausage meat
- 2 tablespoons chopped onion
- 1/4 cup dry bread crumbs
- 2 pounds beef round, cut into 8 thin slices
- Salt and pepper
- 8 slices bacon
- 2 tablespoons butter or margarine
- 6 small white onions, halved
- 1/4 cup flour
- 2 cans (12 ounces each) beer
- 2 teaspoons or cubes beef bouillon
- 1 pound button mushrooms, stemmed
- 2 tablespoons chopped parsley
Combine sausage, onions, and crumbs. Blend well. Pound meat slices until very thin. Sprinkle meat with salt and pepper. Divide sausage meat equally between beef slices. Shape sausage into a long thin roll at one end of the meat slice. Roll up to enclose filling. Wrap a bacon slice around each roll. Tie with string or seal with skewers. Brown rolls in butter in a Dutch oven. Add onions and brown. Mix flour and l/2 cup of the beer. Pour mixture over meat and add remaining beer. Add beef bouillon and stir to blend. Cover and simmer over low heat for 1 l/2 to 2 hours or until beef is tender. Add mushrooms and parsley and simmer another 15 minutes. Remove meat rolls to a platter lined with hot cooked noodles. Skim excess far from top of gravy. Spoon gravy over meat rolls.
Makes 8 servings
For convenience. this entree can be prepared ahead and frozen in foil. Allow two hours at 350 degrees to heat. If completely thawed, allow 45 minutes.
- ¼ cup Dijon mustard
- 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
- ½ cup minced onion
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 8 slices bacon
- 3 tablespoons canola oil
- 1 (12 ounce) can beef broth
- 1 ¼ cups water
- 2 tablespoons cornstarch
- 1 cup warm water
- ¼ cup sour cream
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water bring to a boil. Reduce heat to medium low cover and simmer until tender, about 30 minutes.
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce serve immediately.
- 1.25 Pounds boneless lean beef (95% lean, 5% fat), such as round, sirloin, neck, plate, or shank, cut into 1-in/2.5-cm cubes
- .60 Pound boneless fatty beef (75% lean, 25% fat), such as boneless short rib or brisket
- .60 Pound bacon, cut into 1-in/2.5-cm pieces
- 1/4 Cup ice water
- 1 1/2 Teaspoon fine sea salt
- 2 Tablespoons freshly ground black pepper
- 2 Tablespoons fresh thyme leaves
- 2 Tablespoons freshly grated horseradish
- 1 Cup grated cheddar cheese
- rinsed hog casings
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