Cranberries Veal Paupiettes


  • 4 Quebec Veal cutlets, 90 to 100 g (3 to 3.5 oz) each
  • Butter in sufficient quantity
  • 250 ml (1 cup) prepared concentrated veal stock
  • Salt and pepper to taste
  • 250 g (1/2 lb) ground Quebec Veal
  • 30 ml (1/8 cup) dried cranberries
  • 15 ml (1 tbsp) French shallots, finely chopped
  • 15 ml (1 tbsp) celery, finely chopped
  • 15 ml (1 tbsp) carrots, finely grated
  • 1 pinch of powdered allspice
  • Salt and pepper to taste
  • 250 ml (1 cup) prepared concentrated demi-glace sauce
  • 125 ml (1/2 cup) dried cranberries


  1. In a mixing bowl, blend all the stuffing ingredients and lightly knead the mix.
  2. Place approximately 70 g (2 oz) of stuffing in the middle of each cutlet.
  3. Fold the cutlet over the stuffing and tie to keep the stuffing inside. (You can give it an elongated or rounded shape).
  1. Preheat oven to 175oC (350oF).
  2. In a frying pan, heat butter on medium-high and quickly brown the veal paupiettes. Set aside and keep warm.
  3. Deglaze the frying pan with the veal stock and bring to a boil.
  4. Put the paupiettes back in the frying pan, cover with aluminium foil, place in the oven and cook for approximately 20 to 30 minutes, until the internal temperature reaches 79oC (174oF).
  5. Meanwhile, prepare the sauce: in a saucepan, heat the demi-glace sauce and add cranberries.
  6. Once the paupiettes are cooked, strain cooking juices and add to sauce. Let reduce to desired consistency and adjust seasonings before serving.
  7. Remove the strings from the paupiettes and slice. Place the slices on a plate and cover with sauce. Serve with mashed potatoes and vegetables.


Note: for a better distribution of flavour, it is recommended to make the paupiettes several hours ahead and to refrigerate them.