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MAIN COURSE

PAUPIETTES (Stuffed Veal Cutlets with Sauce Madeira), French

Ingredients
  • 1 lb. veal cutlets (without bones)
  • Loaf of raw ham and fresh pork (lean and fat ground together)
  • Mushrooms
  • A small can Parsley
  • Shallots or a few very small onions
  • Garlic, small clove according to taste
  • White butter
  • 1 egg
  • Bread soaked in milk
  • Salt and pepper
  • 1 dozen or more small onions
  • Bouillon
  • Madeira wine
  • Green onions
  • Bay leaf
  • Thyme
  • Whole mushrooms
  • Toast for garnish
Preparation Instructions

Cook the ground ham and pork in white butter for 30 minutes. Do not get the butter brown while cooking. Put the minced mushrooms, a little parsley, shallots and garlic in a bowl. Mix with egg, bread soaked in milk (without crust) and salt and pepper to taste.

Lay out the cutlets and stuff. Roll them up and tie with heavy string. Brown in pan with butter. Add the small onions a glass of diluted bouillon and a glass of Madeira wine. Salt and pepper lightly. Add a little bunch of parsley, green onions, bay leaf, thyme (very little) and whole mushrooms. Simmer until the cutlets are done. Put then on the dish with the mushrooms. Decorate the dish with toasts browned with butter.

Contributed by Mrs. Fina Henrard, 1950

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