The roll!
The roll!
La Paupiette is a name which is a deformation of the word papillote, because, originally, they were first cooked in papillote before breading and coloring them in butter.
The paupiette, also called until the middle of the 18th century paupillote, polpiette or polpette.
In the north of France and in Belgium, the paupiette is called: Oiseau Sans Tête and Alouette Sans Tête in Provence.
It is a high-level culinary preparation contrary to what happens in our time. The paupiette is a thin slice of meat that is covered with a stuffing and then rolled before cooking.
Appreciated on the tables of both the royal and imperial elite, since it is found on the menu of a gala dinner given in honor of Empress Eugénie, it was made with meat as well as fish or offal, game and even eggs.
