Paupiettes de Chou Frisé (Stuffed Parcels of Cabbage)

‘Paupiettes’ are basically little stuffed parcels of varying types. Common here in France are Paupiettes de Veau – where veal scallops are flattened until nice and thin and then stuffed with sausage meat, tied up, cooked and served with a creamy sauce. You see them everywhere, you can buy them ready to cook in all …

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Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface. Meanwhile, fry the bacon lardons in the duck fat with the chopped onion. When the beans are nearly cooked, add the bacon and onion …

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