Cooking For 1966 Paupiettes De Veau Bocconcine

Press, Volume CVI, Issue 31081, 9 June 1966, Page 2

Cooking For 1966 Paupiettes De Veau Bocconcine

[By CELIA TIMMS]

A very delicious Mediterranean recipe using veal is called paupiettes de veau, bocconcine. They use the white veal and cut it very thinly into steaks, or sheets. You will need: Required number of thin slices of veal steak Equal number of slices of raw ham

Equal number of pieces of Gruyere cheese Plain flour Beaten egg Breadcrumbs Butter or oil for cooking Pepper and salt. Method: Place the very thin slices of veal on a board and

season each with pepper and salt and on each piece of veal lay a slice of uncooked ham of corresponding size, then place a piece of Gruyere cheese cut into a sticklike piece on the meat. Roll the veal and ham around the stick of cheese and tie with string or thread. Dip the paupiette in flour, then in beaten egg and finally in fine dry breadcrumbs and fry in butter or oil until golden brown. When cooked the cheese should be just melting and the meat tender. Remove string and serve each one on a crouton of bread sauteed in butter.