# Paupiette

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{{Short description|French meat dish}}
thumb|right|A paupiette
thumb|Raw veal paupiettes
A '''''paupiette''''' is a piece of meat, beaten thin, and rolled with a savory stuffing<ref name="Ayto1990"/> such as [forcemeat](/source/forcemeat).<ref name="Robuchon2007"/> It is often featured in recipes from [Normandy](/source/Normandy). It is often fried or braised, or baked in wine or stock. Paupiettes are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as [chicken](/source/chicken_(food)), [beef](/source/beef), [lamb](/source/Lamb_and_mutton), [fish](/source/fish), [veal](/source/veal), [cabbage](/source/cabbage), [turkey](/source/turkey_meat) [escalopes](/source/escalopes), or slices of calves' [sweetbreads](/source/sweetbreads).<ref name="Robuchon2007"/>

A ''paupiette'' is a type of [roulade](/source/roulade) and sometimes called a [braciole](/source/braciole). Paupiette may also refer to a classic French fish dish whereby a thin slice of fish ([tuna](/source/tuna), [sole](/source/sole_(fish)), [whiting](/source/whiting_(fish)), or even [anchovy](/source/anchovy)) is stuffed, rolled and secured with string before cooking in a [stock](/source/stock_(food)).<ref name="Robuchon2007"/>

A synonym of ''paupiette'' is ''oiseau sans tête'' ("headless bird").<ref name="Ayto1990"/><ref name="Robuchon2007"/> In [British cuisine](/source/British_cuisine), a paupiette of beef is called a [beef olive](/source/beef_olive),<ref name="Ayto1990"/> where ''olive'' is a corruption of Old French ''alou'' (modern ''alouette''), "[lark](/source/lark)."<ref name="Ayto1990-olive"/>

==Examples of dishes featuring paupiettes==
''Paupiettes de Volaille Florentine'', where the stuffing is [spinach](/source/spinach) and [prosciutto](/source/prosciutto) and [rice](/source/rice).<ref name="Claiborne1979"/>

''Paupiettes of lamb à la créole'', where the stuffing is pork [forcemeat](/source/forcemeat) with [onion](/source/onion)s and [peppers](/source/bell_pepper).{{cn|date=July 2025}}

''Paupiettes of turkey à la crécy'', where the stuffing is a pork forcemeat mixed with a dry mushroom [duxelle](/source/duxelle), chopped parsley and bound with eggs.{{cn|date=July 2025}}

==See also==
*[Braciolone](/source/Braciolone)

==References==
<references>
<ref name="Ayto1990">{{cite encyclopedia |entry=Paupiette |author=John Ayto |title=The Glutton's Glossary |publisher=Routledge |year=1990 |page=211 |url=https://archive.org/details/gluttonsglossary00ayto/page/211}}</ref>

<ref name="Ayto1990-olive">{{cite encyclopedia |entry=Beef olive |author=John Ayto |title=The Glutton's Glossary |publisher=Routledge |year=1990 |page=22 |url=https://archive.org/details/gluttonsglossary00ayto/page/22}}</ref>

<ref name="Claiborne1979">{{cite encyclopedia |entry=Paupiettes de Volaille Florentine |author=Craig Claiborne |title=The New New York Times Cookbook |publisher=Harper & Row |year=1979 |pages=259–260 |url=https://archive.org/details/craigclaibornesn0000clai/page/259}}</ref>

<ref name="Robuchon2007">{{cite encyclopedia |entry=Paupiette |editor=Joël Robuchon |title=New Concise Larousse Gastronomique |publisher=Hamlyn |year=2007 |pages=848–849 |url=https://archive.org/details/newconciselarous0000unse/page/848}}</ref>
</references>

{{Commons category|Paupiettes}}
{{meat-stub}}
{{france-cuisine-stub}}
Category:Beef
Category:Cuisine of Normandy
Category:Veal dishes

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Adapted from the Wikipedia article [Paupiette](https://en.wikipedia.org/wiki/Paupiette) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Paupiette?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.