Here is our very easy recipe for veal paupiettes with olives . The veal paupiettes are plump, generous, elegant in this cladding and this mastered shibari-style tying. Veal paupiettes are a national dish that reminds us something: sit back, relax, relax.

Fleshy paupiettes

The paupiettes are fleshy, reassuring, comfortable, friendly with their modest stuffing, hidden behind a pretty slice of veal. A light company, they are good at dinner with friends, soothe couples bundled up in confinement and cheer up lonely old boys. It's simple: we can't do better than the paupiette to get back on our feet. Better: the paupiette has no social class.

Excellent for household morale

It plays everywhere at home, whether on large ironed and starched tablecloths or on the pop and kitsch oilcloth tablecloths of our dear grandmothers. You have to cook them while listening to Nino Rotta's Fogaraccia with a cloth thrown over your shoulder and the confidence of a Top Chef juror. In addition to being excellent for household morale, paupiette is unmissable. What are we waiting for ?

Ingredients

• 2 artisanal veal paupiettes
• 1 chopped onion
• 100g smoked Vosges bacon cut into strips
• 150g green olives
• 0.65 liters of chicken stock or veal stock
• salt
• pepper
• olive oil
• 1 glass of white wine
• garlic, crushed
• thyme, bay leaf

Preparation

1. In a very hot casserole dish, pour a drizzle of oil and brown the veal paupiettes for 1 minute on each side, then remove them.
2. Brown the bacon , set aside. Put the chopped onion in the casserole and sweat with a pinch of salt, garlic and thyme. Add the olives .
3. Then deglaze with the white wine and let reduce for a few minutes. Add the veal stock and bay leaf, then add the paupiettes with the bacon. If necessary, add water halfway up the paupiettes, cover and cook over very low heat for 20 minutes.
4. Once they are cooked, remove the paupiettes from the cooking juices and let reduce for a few moments to enhance the flavor. Serve with the sauce and garnish, rice will do wonderfully.

Some questions you may be asking yourself:

What accompaniment for the paupiettes?

If you want to change the rice, we offer you a nice buttered green cabbage , a pretty planter of homemade vegetables, or a few potatoes or pasta that will be drizzled over the sauce. Keep it simple!

What wine to drink?

A nice Sancerre or a Beaujolais cru. Morgon, windmill or chiroubles will be perfect for veal paupiettes. A Bourgueil or a Chinon will be pleasant playmates with their acidity.

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