Paupiettes De Veau - Classic French Veal Recipe

This is the idea dish to prepare for those dinner parties. Simple, quick to prepare but really delicious.

Ingredients:

• 4 veal escalopes about 100g (4oz) each
• 4 unsmoked bacon rashers, rind removed, finely chopped
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, peeled and crushed
• 50g (2oz) fresh white breadcrumbs
• 1 egg, beaten
• salt
• freshly ground black pepper
• 2 tablespoons cooking oil
• 100g (4oz) mushrooms, sliced
• 225g (8oz) can tomatoes, chopped, with their juice
• ½ cup hot chicken stock
• 8 stuffed green olives, sliced
• 1 tablespoon cornflour
• 1½ tablespoons cold water

Steps:

1. Beat the escalopes with a rolling pin or meat mallet until they are thin.
2. Mix together the bacon, parsley, garlic, breadcrumbs and beaten egg. Season with salt and pepper.
3. Divide the stuffing between the escalopes and spread almost to the edges. Roll up tightly and secure with string or cotton thread.
4. Heat the oil in a frying pan. Add the veal rolls and fry until browned on all sides. Transfer to the stoneware pot.
5. Add the mushrooms, tomatoes, stock, olives and a little salt and pepper to the frying pan. Bring to the boil, stirring, and pour over the veal.
6. Cover and cook on Low for 7-9 hours or High for 3-4 hours.
7. Lift out the veal rolls and remove the strings. Dissolve the cornflour in the cold water and stir into the sauce until thickened. Return the veal rolls to the pot, baste well with the sauce and reheat for a few minutes. Taste and adjust the seasoning before serving. The bacon may have tinged the veal pink, but this does not mean it isn't cooked.

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