Recipe: Veal Paupiettes Caribbean Style

1 Lay out your escalopes on your work surface, salt and pepper them.

2 In a large bowl, mash your bananas then mix them with the cooked rice, add the egg yolks, salt and add the pinch of chili.

3 Divide into 6 small portions and place them on one side of your escalope then cover with the other to make a small turnover, then tie them with string to make your paupiettes.

4 In a large casserole, melt the butter and olive oil, when it sizzles put your paupiettes and brown them on each side, then add the crushed garlic, thyme, bay leaf, moisten with water to cover and bring to a boil, salt, pepper and add a pinch of curry.

5 Gentle cooking covered for 1 hour, then carefully remove the paupiettes (decant) onto a plate, remove the strings and keep warm.

6 Then prepare the sauce: in your cooking juices, add your rum (2 tablespoons) and your cream then let reduce until creamy consistency then strain through a chinois (fine strainer).

7 On a large plate arrange your paupiettes topped with a little sauce, the rest in a sauceboat with for example a pan of apple fruits or a little creole rice.

and then ask your guests if this Caribbean veal paupiette recipe is to their taste...

You can moreover remake this recipe