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.

They can also be made with chicken breasts, as in Paupiettes de Volaille Florentine, where the stuffing is spinach and prosciutto and rice .

A paupiette is a type of roulade and sometimes called a braciole.

Reference

• Craig Claiborne's New New York Times Cookbook (1979), pp. 259-260

References