{{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.<ref name="Robuchon2007"/> It is often featured in recipes from 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, beef, lamb, fish, veal, cabbage, turkey escalopes, or slices of calves' sweetbreads.<ref name="Robuchon2007"/>
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.<ref name="Robuchon2007"/>
A synonym of ''paupiette'' is ''oiseau sans tête'' ("headless bird").<ref name="Ayto1990"/><ref name="Robuchon2007"/> In British cuisine, a paupiette of beef is called a beef olive,<ref name="Ayto1990"/> where ''olive'' is a corruption of Old French ''alou'' (modern ''alouette''), "lark."<ref name="Ayto1990-olive"/>
==Examples of dishes featuring paupiettes== ''Paupiettes de Volaille Florentine'', where the stuffing is spinach and prosciutto and rice.<ref name="Claiborne1979"/>
''Paupiettes of lamb à la créole'', where the stuffing is pork forcemeat with onions and peppers.{{cn|date=July 2025}}
''Paupiettes of turkey à la crécy'', where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs.{{cn|date=July 2025}}
==See also== *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