henry d Posted February 18, 2010 Report Share Posted February 18, 2010 I went to a local French restaurant last night and had paupiette of Brill filled with a crab mousse on an asparagus risotto with a lobster and mussle sauce, it was lovely and I had to read up about it and this is what it is all about...... A paupiette is a piece of veal meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy.It is often fried or braised, or baked in wine or stock.Paupiettes can also be made with various other items such as chicken, beef, lamb, fish, cabbage, turkey escalopes or slices of calves' sweetbreads. A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic french fish dish whereby a thin slice of fish (tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. The Brill slice was kept whole with pancetta and I would think that it was wrapped in cling film and poached. I think this is a good way of presenting game and will try it with whatever comes to hand in the future Quote Link to comment Share on other sites More sharing options...
John_R Posted February 18, 2010 Report Share Posted February 18, 2010 I like to cut a slit into pigeon/pheasant/chicken etc breasts, put a filling in (pesto, chutney etc) and wrap in bacon before quick roasting. Does that make it a paupiette? Quote Link to comment Share on other sites More sharing options...
henry d Posted February 18, 2010 Author Report Share Posted February 18, 2010 Not really, even though it works well ! I use the same method as you using haggis, goats cheese etc. I think the idea is to beat the meat (stop it !) flat and fill with whatever you fancy and then dependant on the meat etc. either fry/bake or poach/stem. Our British version would be beef olives. I have been thinking and would like to try the fillets from a hare, butterflied (slit open) then flattened and stuffed with cep mushrooms before being wrapped with cling film and poached in water just off the simmer. Quote Link to comment Share on other sites More sharing options...
Axe Posted February 18, 2010 Report Share Posted February 18, 2010 I wonder if it would work with Pheasant breast beaten thin then lined with cabbage leaf and rolled with a purée / mousse of roasted parsnip, chestnuts and shallots. Either poached in cling film or wrapped in pancetta and gently fried and drizzled with a port reduction. I'm getting hungry now! Quote Link to comment Share on other sites More sharing options...
Beardo Posted February 18, 2010 Report Share Posted February 18, 2010 yummmmm that sounds lovely Quote Link to comment Share on other sites More sharing options...
henry d Posted February 18, 2010 Author Report Share Posted February 18, 2010 I wonder if it would work with Pheasant breast beaten thin then lined with cabbage leaf and rolled with a purée / mousse of roasted parsnip, chestnuts and shallots. Either poached in cling film or wrapped in pancetta and gently fried and drizzled with a port reduction. I'm getting hungry now! That`s what I`m talking about........... nice one Axe ! Not sure about the port, but still nice ! Quote Link to comment Share on other sites More sharing options...
Axe Posted February 18, 2010 Report Share Posted February 18, 2010 To be honest, I don't think it would need much of a sauce, if at all. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 18, 2010 Author Report Share Posted February 18, 2010 Me neither ! Quote Link to comment Share on other sites More sharing options...
Axe Posted February 18, 2010 Report Share Posted February 18, 2010 It started me me thinking, what about Pigeon stuffed with softened shallots, finely chopped chestnut mushrooms and wilted spinach, a drop of brandy and just a little spoonful of creme fraiche to keep it moist, before poaching in the cling film? Quote Link to comment Share on other sites More sharing options...
vulpicide Posted February 18, 2010 Report Share Posted February 18, 2010 Port reduction will offset salt from panchetta sherry in place of brandy great ideas keep them coming Quote Link to comment Share on other sites More sharing options...
Axe Posted February 18, 2010 Report Share Posted February 18, 2010 I have used Marsala instead of sherry in the past and that's really umptuous. Quote Link to comment Share on other sites More sharing options...
John_R Posted February 18, 2010 Report Share Posted February 18, 2010 Sloe gin works too. Quote Link to comment Share on other sites More sharing options...
hendersons Posted February 18, 2010 Report Share Posted February 18, 2010 axe I truly believe you are a loss to the catering trade you should have been a chef your ideas hint of some sort of proffesional training. At work we use the thighs from pheasant with the bone removed, bat them out and then lay a row of them on some cling. We fill these with a stuffing made out of a couple of minced breasts a few bread crumbs, chopped tarragon and some fried wild mushrooms you lay the stuffing along the length of the thighs in kind of a sausage shape.Then roll into the cling film so you create a large sausage shape always keeping under as much pressure as you can. Tie off the ends and then submerge the whole thing in a tray of boiling water in a 100 degree oven for 3 hours. cool in the fridge overnight. Then slice and fry like you would a piece of black pudding serve with a salad and a poached egg Quote Link to comment Share on other sites More sharing options...
malkiserow Posted February 18, 2010 Report Share Posted February 18, 2010 some elements remind me of one of my favourite breast dishes..... Pan fried breast of pheasant or partridge sauce is....... finely chopped sprouts coarsly chopped bacon coarsly chopped sweet chestnuts cream a little garlic also make a jus from red wine reduction and add when the other elements are served on the plate Serve with mash I highly reccomend the flavour combination Quote Link to comment Share on other sites More sharing options...
Alanl50 Posted February 19, 2010 Report Share Posted February 19, 2010 Im poxy so hungry now, these recipes are great Alan Quote Link to comment Share on other sites More sharing options...
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