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Paupiette
See "Roulade."
Pepitas
Edible pumpkin seeds.
Persillade
French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
Paupiettes - thin slices of meat or fish, stuffed, then rolled and cooked. Sometimes the meat is pounded to thin and enlarge it, before stuffing.
Paupiettes of plaice with cauliflower purée and soused turnip
By James Martin
From Saturday Kitchen
Preparation time: Less than 30 mins
Cooking time: 10 to 30 mins
Serves 4 ...
Paupiette: Thin rolled, stuffed escalope slice of meat.
Roux: A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.
Paupiette - [French] a thin slice of meat, like a scallopine, which is stuffed and rolled. These may also be made of fish or vegetables.
paupiette: A stuffed, rolled fillet of fish
petit fours: Small fancy cakes and sweetmeats, highly decorated
phosphorus: A mineral element found in fish, required for healthy teeth and bones ...
Paupiette:
[French] a thin slice of meat, like a scallopine, which is stuffed and rolled. These may also be made of fish or vegetables.
Paupiettes: ...
Paupiette: A fillet or scallop of fish or meat that is rolled up around a stuffing and poached or braised.
Paysanne/fermier cut: A knife cut in which ingredients are cut into flat, square pieces, 1/2 inch by 1/2inch by 1/8 inch is standard.
Paupiette
Thin slice of meat or fish rolled round a savoury filling.
Pave ...
paupiette: thin sice of meat, usually beef or fish, filled, rolled, then wrapped
pavé: thick slice of boned beef or calve's liver; also king of pastry
paysan(ne) (à la): country style; garnish of carrots, turnips, onions, celery, bacon ...
Steak and Kidney Pie with Guinness
Stuffed Paupiettes of Sole with Chive Sauce
Sweet Sauce Corned Beef
Trimlestown Roast Sirloin
Weight Watchers Corned Beef with Cabbage and Boiled Vegetables
When Irish Eyes Are Smiling Stew ...
Paupiette (Fr.): slice of meat or fish, filled, rolled, then wrapped; served warm.
Pavé (Fr.): paving stone; usually a thick slice of boned beef or calf's liver. Also, a kind of pastry.
Baking tin with 6, 9 or 12 shallow round compartments used for making individual pies and tarts. Paupiette
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A thin slice of meat, like a scallopine, which is stuffed and rolled. These may also be made of fish or vegetables. Pave ...
gras, fricassee, fume, fumet, glace, hors d'oeuvre, jardinière, julienne, jus lie, jus roti, liaison, macedoine, marinade, mille-feuilles, mignonette, mirepoix, mis-en-place, navarin, noisette, noix, oeuf sur le plate, papillote, pate, paupiette, ...
 See also: Slice, Vegetable, Onion, Cheese, Oil
  
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