For 6-8 persons:
For making the paupiettes (30 min):
14 veal cutlets (800 gr.) cut very thin
14 slices of bacon
400 gr ground veal meat
400 gr ground pork meat
4 shallots thinly chopped
parsley (1-2 teaspoon if dry or 1-2 table spoons thinly chopped if fresh)
1-2 cloves of garlic, thinly chopped
1 egg
1 dl of milk (I used soy milk)
1dl of dry bread (I used gluten free homemade bread), chopped
1 teaspoon of Cognac
salt and pepper
roast string
In a large bowl, mix the ground meats, shallots, parsley and garlic.
In a small bowl, mix the egg, milk, bread, Cognac. Add to the meat mixture. Add salt and pepper. Taste!
Work on a large chopping board. Take a big spoon-full of the stuffing, put it in your hand and form a lump. Put it on a veal cutlet, roll the cutlet around.
Put it on a slice of bacon, roll the bacon around. Tie around it with roast string. Put aside on a dish and make the next paupiette.
For cooking the paupiettes (50 min):
100 gr bacon in cubes
400 gr mushrooms , washed, rinsed and cut in 4
2 table spoons potato starch
4 dl white wine
salt and pepper
Take a big cast iron casserole. Fry the paupiettes on all side for a few minutes.
Take them out and put them on the dish again.
Put the bacon cubes and mushrooms in the casserole, fry for 5 min on medium heat.
Sprinkle potato starch while stirring. Add white wine and stir. Add salt and pepper. Taste!
Put the paupiettes back in the casserole, and cook for 45 min. on low heat with the lid on.
Serve with damp boiled potatoes or fresh pasta, and a green vegetable (broccoli, Brussels sprouts, green beans…).
Enjoy with a good red wine and good friends (but don’t eat the friends!).