The recipe for veal paupiettes with cream, mushrooms and white wine

The veal paupiette is a great classic of French cuisine! Veal paupiette is one of the 10 favorite dishes of the French! This dish will delight young and old during family meals or during a lunch with friends.

Ingredients of veal paupiettes with cream, mushrooms and white wine for 6 people:

• 6 veal cutlets
• 100g of minced pork meat
• 500g of button mushrooms
• 1 egg
• 60g of very green salad
• 3 sprigs persil
• 1 shallot
• 1 onion
• 1 clove of garlic
• 15 cl of white wine
• 1 sprig of thyme
• 50 cl of fresh cream
• 50g of hard bread
• 10cl of milk
• 20 g of butter
• 20 cl of water
• salt, pepper

Preparation of veal paupiettes with cream, mushrooms and white wine

• Flatten the veal cutlets as thinly as possible.
• Peel the onion, and mince it. Wash the salad leaves. Put the bread in a salad bowl and add the milk.
• Chop the onion and the salad, then add the squeezed bread. Mix with the pork meat, and break an egg while continuing to mix in order to obtain a very green and creamy stuffing.
• Spread the cutlets on the work surface and place a ball of stuffing in the center, fold down the sides of the cutlet to form a beautiful, tightly closed eyelid and surround with string.
• Wash and cut the mushrooms into large pieces. Peel and mince the shallot.
• Melt the butter in a casserole dish and fry the paupiettes in it. When they are well browned, remove them and add the shallot and mushrooms. When they are browned, put the paupiettes back in the casserole and add the white wine. Season with salt and pepper, add the thyme and water. Reduce the heat and cook for 20 minutes.
• Add chopped persil and garlic, then cream cream. Let it cook for another 10 minutes or so.

Veal paupiettes with cream can be served with rice, but also fries or delicious pommes dauphines!