Paupiettes de veau

Preparing the escalopes:

1. 1Place each escalope between two sheets of parchment paper.
2. 2Flatten with a rolling pin to make the escalopes as thin as possible.
3. 3Trim the escalopes into a rectangular shape and set the scraps aside for the stuffing.

Preparing the stuffing:

1. 4Put the escalope scraps in a blender or grinder.
2. 5Add the ham cut into pieces.
3. 6Blend coarsely.
4. 7Break the sandwich bread into small pieces and add it to the blender.
5. 8Add a spoonful of crème fraîche and a little cognac.
6. 9Blend until you get a smooth stuffing.

Assembling the paupiettes:

1. 10Lay out an escalope and place a portion of stuffing in the center.
2. 11Leave a small margin all around.
3. 12Season with salt and pepper.
4. 13Roll the escalope up on itself.
5. 14Wrap in a strip of pork fat (barding fat).
6. 15Tie firmly with butcher's twine, like a small parcel.

Cooking the paupiettes:

1. 16Heat a mixture of butter and oil in a heavy-bottomed pan or pot.
2. 17Gently place the paupiettes in.
3. 18Brown on each side.
4. 19Lightly salt the outside.
5. 20Add the thyme and rosemary.
6. 21Lower the heat.
7. 22Deglaze with white wine and cover.
8. 23Simmer over low heat for 15 minutes.
9. 24After 15 minutes of cooking, flip the paupiettes.
10. 25Cook for another 15 minutes.

Plating:

1. 26Remove the twine and optionally the barding fat.
2. 27Coat with the cooking juices.
3. 28Serve with rice, seasonal vegetables, or the side of your choice.