Veal Paupiettes with Mushrooms

Make the forcemeat: combine the pork mince, lardons, minced shallots, minced garlic, parsley, tarragon, egg yolk, and Dijon mustard in a bowl. Season generously with salt and pepper and mix firmly with your hands until the mixture holds together and is slightly sticky.

Lay the pounded escalopes flat on a board. Divide the forcemeat evenly among them, placing a neat log of filling along the centre of each escalope. Roll each escalope tightly around its filling, then wrap with a slice of caul fat or bacon and tie securely at each end and in the middle with kitchen twine.

Refrigerate the paupiettes, uncovered, for at least 30 minutes to firm up and help them hold their shape during cooking.

Heat 15 g butter and 1 tbsp oil in a large, wide braising pan or Dutch oven over medium-high heat. Working in two batches to avoid crowding, sear the paupiettes until deeply golden brown on all sides — approximately 8 minutes per batch. Remove and set aside.

Reduce heat to medium. Add the remaining 1 tbsp oil and sliced shallots to the same pan and cook, stirring occasionally, until softened and translucent — about 4 minutes.

Add the crushed garlic and cook, stirring, for 1 minute until fragrant.

Pour in the white wine, scraping up all browned bits from the base of the pan with a wooden spoon, and let it reduce by half — approximately 4 minutes.

Add the stock and bouquet garni, then nestle the paupiettes back into the pan in a single layer. The liquid should come halfway up the sides of the paupiettes.

Cover the pan with a tight-fitting lid, reduce heat to a gentle simmer, and braise for 45 minutes, turning the paupiettes once at the halfway point. Use a meat thermometer to verify the internal temperature has reached 63°C before removing.

Lift the paupiettes from the braising liquid onto a warm plate, cover loosely with foil, and rest while you build the sauce.

Increase heat under the braising pan to medium-high. Add the sliced mushrooms to the braising liquid and cook, uncovered, until the mushrooms are tender and the liquid has reduced by one-third — approximately 8 minutes.

Stir in the crème fraîche and lemon juice, then simmer for 3 minutes until the sauce is lightly coating and glossy.

Remove from heat. Whisk in the cold cubed butter piece by piece until the sauce is smooth and emulsified. Remove and discard the bouquet garni. Taste and adjust seasoning.

Remove the kitchen twine from the paupiettes, return them to the sauce, and spoon the sauce and mushrooms over them. Scatter with fresh parsley and serve immediately.