n. A thin slice of meat or fish wrapped around a stuffing then fried, baked or braised
It is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets and butchers.
A paupiette is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish ( tuna, sole, whiting or even anchovy) is stuffed, rolled and secured with string before cooking in a stock.
A synonym of paupiette is, in Belgium, oiseau sans tête.
Usage examples of "paupiette".
She glanced over the list of main courses and was horrified to see that the cheapest, the paupiette of black sea bass, was thirty-nine dollars.