Corsican Paupiettes

Recipe Ingredients

6 oz	170g	Beef sausage meat
1 oz	28g	Onion - finely chopped (large)
2 tablespoons	30ml	Freshly chopped parsley
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
		Salt
		Freshly ground black pepper
2 tablespoons	30ml	Matzo meal
4		- eye steaks
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Carrot - diced (large)
1		Garlic - crushed
4		Peeled tomato - seeded and chopped
1		Celery - diced
1		Fresh thyme
1		Bay leaf
2 oz	56g	Dry white wine
2 oz	56g	Green olives - pitted
1		Egg yolk

Recipe Instructions

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 rolling pin. 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 frying pan. 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 until 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.

Source:
"So This Is Kosher" by Ann Kaye Hetty Rance

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