6 beef escalopes 1 onion, 1 clove of garlic. 100 grams of minced salted porkred wine, branda (see previous page) or sausage meat thyme, bay leaves, cloves. A small bowl of peeled and crushed tomatoes a handful of dried cepes. 2 spoons of pissalat (see previous page) 2 eggs. Olive oil salt and pepper.
Start by finely chopping the onions. Fry them in the olive oil with the garlic and the pissalat Sprinkle in the thyme and the sausage meat and allow to cook for 10 minutes. During this period, boil your eggs in very salty water. Peel them and set aside the yokes. Mix thoroughly in a bowl the onion and the sausage meat with the crushed egg yokes. Spread this covering on the beef escalopes, roll them around it,fold back the edges and tie them like a little roast so that the covering is totally contained inside. In a saucepan seal them over a hot fire while stirring them with a finely chopped onion. Add salt and pepper and a glass of branda and a glass of wine. Allow the alcohol to evaporate. Now add the cloves, the tomato pulp and the dried cepes (which have been previously soaked in hot water). Allow the lot to simmer an hour and a half with the lid on. This dish,like all those that are cooked by simmering, will be even better if reheated the next day or prepared in the morning for serving that evening. The taste is typical of those dishes that are stuffed or simmered a longtime. Somewhat like a paupiette, but made from beef, these caièta are accompanied in winter by fresh pasta or in springtime by green peas or mange-tout. A highly tasteful dish. The “alouettes sans tête ” : to be eaten in winter, and don’t spare the sauce !
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