A thin slice of meatusually veal or beefrolled around a filling of finely ground meat or vegetables. The paupiette can be fried, baked or braised in wine or stock. Paupiettes, also called roulades, are sometimes wrapped in bacon before being cooked.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.