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• 8 veal scallops, cut thin (or pound as needed)
• salt and freshly ground pepper, to taste
• 1 lb (500 g) lean pork sausage
• 1 tablespoon oil
• 1 onion, chopped
• 2 shallots, chopped
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1 bottle sweet white wine
• bouquet garni (thyme, bay leaf, parsley, and sage)
• 1 lb (500 g) mushrooms, sliced
• 1 teaspoon orange zest
1. Flatten the veal scallops with the flat of a large knife. Salt and pepper generously.
2. Place a spoonful of sausage on each scallop one-third of the way down the scallop. Roll the scallop around the sausage, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of veal and stuffing, clip off any excess string and proceed to tie up the rest of the veal scallops.
3. Place veal parcels in a single layer in a hot, deep sauté pan with oil. Brown on all sides and remove from the pan.
4. Sauté the chopped onion and shallots in the oil left in the pan. Stir until they start to color, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to color then add nearly the whole bottle of wine (remember, it’s okay to reserve a glass for the chef!).
5. Place the veal paupiettes and bouquet garni in the sauce, cover, and simmer slowly for forty-five to sixty minutes.
6. Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve with rice or pasta.
