It is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets and butchers.
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.
Examples of dishes featuring paupiettes
- John Ayto, The glutton's glossary. A dictionary of food and drink terms, Routledge, 1990, 324 p., p. 211.
- Claiborne, C.:The New New York Times Cookbook, page 259–260. Harper & Row, 1979
- Montagné, P.: New Concise Larousse Gatronomique, page 849. Hamlyn, 2007
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