Prep. Time 10 mins
Cooking Time 15 - 20 mins
Yields 8 paupiettes
PreparationWhat You Need 8 small stuffed paupiettes*
Pepper, to taste
3 tbsp (42.6 g) butter
1 shallot, chopped
8 oz (224 g) white mushrooms, cleaned and chopped
1 carrot, sliced into rounds
3 tbsp (45 ml) sherry or Port wine
1 tsp (5 ml) garlic, chopped
1 cup (250 ml) brown, thickened veal stock or beef broth
4 green onion sprigs, chopped
3 tbsp (45 ml) whipping cream 35 %
Instructions Season paupiettes lightly with salt and pepper. Melt butter in a pan and brown paupiettes for 2 to 3 minutes on each side. Add shallots, mushrooms and carrot. Cook mixture for 2 minutes, then add sherry or port. Add chopped garlic and veal stock. Cover and cook over medium heat for about10 minutes.
Remove cover and cook until sauce begins to reduce. Sprinkle with green onion. Place paupiettes in a serving dish and cover with sauce.
For a cream sauce, just before serving add 3 tbsp (45 mL) whipping cream 35 % and season with salt and pepper, if desired.
Tips *Paupiettes are available from your butcher, or make your own by adding a ground pork stuffing, seasoned to your taste, to leg cutlets.