What is PAUPIETTE?
PAUPIETTE is a French bowl made of thin piece of meat, poultry or fish, which is filled with other ingredients. The base of the bowl is usually covered with the filling of finely chopped vegetables, meat, fruit, breadcrumbs and firmly formed in the role. Once the stuffed fish, poultry or meat is cooked, it is generally cut into small wheels before serving. Pauupietes are also commonly referred to as roles , a word based on the French word, which means "role". In order to cook evenly, the base must be pounded by a mallet to be as worst and even. If the base is too strong, it can be difficult to get the inside of the meat to cook completely without burning the outside. The thin base can also facilitate the rolling of the bowl into the form of the protocol as soon as the filling is filled.
As soon as the base is ready, the filling is then covered. A common filling component in French pauupieties is a cart, a bowl made of meat that is crushed to form a rigid half texture. Mzejové meat canAlso be mixed with milk, eggs, chopped potatoes or bread to create a product with a smoother consistency. Other common ingredients for the recipe of Pauupiette include chopped vegetables such as peppers, onions, spinach or mushrooms, herbs, rice, breadcrumbs, cheese or fruit, especially apples.
Filling components usually extend on a thin base in the line down through the center of the meat. In general, the filling does not spread to the edges of the base to ensure valve and secure the meat of a simpler process. After placing the filling, the meat is firmly rolling around the filling and securing to a toothpick or skewers.
PAUPIETTE can be a cookied use of different methods. The filled meat roll is generally cooked in oil on the hob for a short time to brown each side of the roll and give it a slightly fresh outer bark. It can then be baked in the oven until the meat cooks all the way. Some recipes also require a cooking method, in which the item is cooked in hot liquid until it is heated. The common nites arewine, broth or water. After pauupiette is cooked using the preferred method, it is usually cut into several thin pieces to facilitate administration and show an internal filling that forms a whirling similar to rolling design.