Veal paupiettes with onion confit

Veal paupiettes with onion confit

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Preparation time: 10-15 minutes
Cooking time: 40 minutes

 

INGREDIENTS 

For 4 people

• 4 veal cutlets
• 4 thin slices of bacon
• 100 g bacon
• 200 g veal stuffing (or sausage meat)
• 1 jar of L'Epicurien onion confit of your choice (Cévennes Sweet Onion Confit, Red Onion Confit with Espelette Pepper, Onion Confit with Organic Balsamic Vinegar, Onion Confit...)
• 1 glass of white wine
• 1 glass of vegetable stock
• 2 cloves of garlic
• Fresh basil leaves
• Salt, pepper
• Specific material: food string

PREPARATION  

 

In an oiled frying pan, fry the stuffing with the peeled and chopped garlic. Season with salt and pepper and add a few chopped basil leaves. Mix and set aside.

Using a rolling pin, flatten the veal cutlets so that they are even. Spread them with onion confit and place a tablespoonful of stuffing in the centre of each one.

Wrap the cutlets, place a thin slice of bacon around each one and tie to hold it together.

Fry an onion in an oiled casserole with the bacon. Add the white wine, let it evaporate and then add the hot stock, the bouquet garni and the paupiettes.

Cook until completely cooked (about 40 minutes).

Serve with fried potatoes.