Meat
Veal paupiettes with morels
Thin slices of veal rolled around a stuffing flavoured with morels and sausage meat. They then simmer in a creamy white wine velouté, for a comforting, characterful dish.
- Serves
- 4 servings
- Preparation
- 30 min
- Cooking
- 1 h
Ingredients
Method
Flatten the escalopes slightly if your butcher has not already done so, then lay them out flat on the work surface.
Prepare the stuffing by mixing the sausage meat with a third of the finely chopped morels, the beaten egg, parsley, salt and pepper. Spread this mixture over the escalopes, roll them up tightly and tie with kitchen string.
Heat the butter in a casserole dish and brown the paupiettes on all sides. Season with salt and pepper, then deglaze with the white wine. Cover and simmer over low heat for one hour.
Fifteen minutes before the end of cooking, add the remaining cleaned and chopped morels. Just before serving, stir the crème fraîche into the sauce and mix gently.
Adjust the seasoning, remove the strings and serve each paupiette generously napped with the sauce.