Recipe - Corsican Paupiettes

6 ounce Beef sausage meat
1 lg Onion, finely chopped
2 tablespoon Freshly chopped parsley
One fourth teaspoon Allspice
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
Salt
Freshly ground black pepper
2 tablespoon Matzo meal
4 Ribeye steaks
2 tablespoon Vegetable oil
1 lg Carrot, minced
1 Clove garlic, crushed
4 Peeled tomato, seeded and
chopped
1 Stalk celery, minced
1 pn Fresh thyme
1 Bay leaf
2 ounce Dry white wine
2 ounce Green olives, pitted
1 Egg yolk

Mix the sausage meat with half the onion, the parsley, spices, salt and
pepper, and add enough matzo meal to bind it together.

Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly
between the four steaks. Roll the meat around the stuffing, being sure it
does not fall out. Tie with fine string.

Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from
pan and keep warm.

Add the remaining onion, the carrot and garlic to the pan and saute until
golden brown. Return the paupiettes to the pan and add the tomato, celery,
herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the
olives and simmer another 1015 minutes utnil tender. Remove the paupiettes
to a serving platter, and remove the strings. Discard the bay leaf from the
sauce, and mix in the egg yolk. Immediately pour over the meat and serve.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MCRecipe Digest V1 #535 by
"Master Harper Gaellon" gaellon@inch.com on Mar 22, 1997