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Al-Ahram Weekly 23 - 29 March 2000 Issue No. 474 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 23 - 29 March 2000 Issue No. 474
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Focus Travel Living Sports Profile People Time Out Chronicles Cartoons Veal paupiettes
By Moushira Abdel-Malek
Ingredients:
1kg veal steaks (thinly cut)
1 cup ground veal
1/2 cup of each: celery heads + leek heads + carrots (thinly sliced)
1/2 cup of each: celery heads + leek heads + carrots (coarsely chopped)
1 small onion (grated)
1 large onion (coarsely chopped)
1tbsp crushed garlic
oil + butter
salt + pepper + allspice + grated nutmeg
Mushroom sauce:
250gms fresh mushrooms (thinly sliced)
1 small onion (grated)
1tbsp crushed garlic
2tbsp fresh cream
butter
Method:
Stir fry the ground veal, the grated onion, the garlic in some butter until the meat is seared. Add the thinly sliced vegetables and stir to mix for a few minutes and season. When it cools off, stuff each steak with approximately one tablespoonful of this filling. Close, rolling up the steak, inserting the sides before rolling till the end. Threat a toothpick in each paupiette to close. In a saucepan, heat some butter and oil. Brown the paupiettes on all sides. Add the coarsely chopped vegetables and stir. Add some stock. Bring to the boil then continue cooking in a moderate preheated oven. Stir fry the onion of the mushroom sauce until yellowish. Add the garlic then the mushrooms. Allow to cook, forming a sauce. Season it with salt and pepper then add the cream. Pour over the paupiettes and serve with sautéed vegetables.
