ALOUTTES SANS TETES
ALOUTTES SANS TETES Translation: Headless Larks
Favorite dish at the Chabert family in Nizas. Marie-Claire said to me the other day when she wrote this recipe ” Whenever I don’t know what to cook, I get out the veal cutlets and hey-hop! I get this dish in a jiffy. Well, to me it did not sound like a fast food type of dish. And, trust me! it does not taste like fast food either.
ALOUTTES SANS TETES
- 4 veal cutlets
- Favorite stuffing
- 4 - diced carrots
- 1 cupful, celery leaves - cut up
- 1 stem of celery - chopped
- 1 large mild onion - finely sliced
- 2 large spoons tomato paste
- 1/2 cup white wine
- 1 cup of mushrooms
- 1/2 cup of diced pickles - yes! pickles.
- salt and pepper to taste
Spread each veal cutlet and add some of your favorite stuffing, or for lack of stuffing, you can insert some minced meat in the centre of each cutlet. Fold the cutlet and tie with string.
Brown the paupiettes (stuffed veal) on all sides in a large heavy pot to which some butter and oil have been added.
Once the paupiettes are a nicely golden color, add: celery leaves, celery stalk, carottes and onion continue on low heat till all is nicely colored and the smell of cooking impregnates your kitchen.
Add tomato paste, wine, salt and pepper to taste and top it all with enough water to cover the meat.
Cook for 1/2 hour.
At the end of the cooking, let this dish to cool down till you can put the liquid sauce with the vegetables thru a food processor or blender to get a nice puree.
Return the sauce to the cooking pot, add mushrooms, chopped pickles and continue cooking slowly for another hour.
A GREAT BOTTTLE OF RED WINE WILL COMPLETE THIS DISH. enjoy!
