paupiette

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

The potatoes originally destined for the paupiette became mashed.

The sole paupiette gourmet had an over-the-hill fishy taste.

A synonym of paupiette is, in Belgium, oiseau sans tête.

Roll the half-fillets lengthwise around the vegetables and secure each roll (paupiette) with a toothpick.

A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats.

Four courses later, Mr. Ripert was in a sweat supervising the preparation of the paupiette of black bass.

A paupiette of John Dory fish with foie gras and chanterelles in a spicy sherry reduction.

(Alain Sailhac, dean of the French Culinary Institute in Manhattan, said the stuffed beef preparation is essentially a French paupiette de boeuf.)

I also planned to borrow Boulud's recipe for paupiette of sea bass (sea bass wrapped in thin slices of potato seared in a pan) over leeks with a Barolo sauce.

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.

Among the ever-changing entrees are paupiette of sea bass in a crisp potato shell; Grandmother's chicken fricassee; roasted loin of venison, and peppered lamb chop with sweet onions and braised root vegetables.

Among the current main dishes are paupiette of turbot with mussels; sauteed red snapper with a ragout of vegetables, pig's feet and red wine; roast venison with creamed sauerkraut and paprika, and rack of lamb with gingered eggplant confit.

To start, there are roulade of smoked sturgeon with wild mushrooms, truffle millefeuille of foie gras, paupiette of smoked eel with julienned mushrooms and green beans or a tasting of "Petrossian teasers," which is an assortment of smoked fish and foie-gras canapes.