Corsican Paupiettes

Title:
Corsican Paupiettes

Yield:
1 Servings

Categories:
Beef,
Kosher/meat,
Passover




Ingredients:





     6 oz Beef sausage meat


     1 lg Onion, finely chopped


     2 tb Freshly chopped parsley


   1/4 ts Allspice


   1/4 ts Ground cinnamon


   1/4 ts Ground nutmeg


          Salt


          Freshly ground black pepper


     2 tb Matzo meal


     4    Ribeye steaks


     2 tb Vegetable oil


     1 lg Carrot, diced


     1    Clove garlic, crushed


     4    Peeled tomato, seeded and


          -chopped


     1    Stalk celery, diced


     1 pn Fresh thyme


     1    Bay leaf


     2 oz Dry white wine


     2 oz Green olives, pitted


     1    Egg yolk






 Mix the sausage meat with half the onion, the parsley, spices, salt and


 pepper, and add enough matzo meal to bind it together.


 


 Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly


 between the four steaks. Roll the meat around the stuffing, being sure it


 does not fall out. Tie with fine string.


 


 Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from


 pan and keep warm.


 


 Add the remaining onion, the carrot and garlic to the pan and saute until


 golden brown. Return the paupiettes to the pan and add the tomato, celery,


 herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the


 olives and simmer another 10-15 minutes utnil tender. Remove the paupiettes


 to a serving platter, and remove the strings. Discard the bay leaf from the


 sauce, and mix in the egg yolk. Immediately pour over the meat and serve.


 


 NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,


 London: 1986


 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by


 "Master Harper Gaellon" 
on Mar 22, 1997