Alouettes sans Têtes roughly translated means “Headless birds” or “Doves without heads”. It really isn’t as gruesome as it sounds. It is also known as “Provençal beef paupiettes”. The name is supposedly because in the original recipes, the paupiettes look like headless birds. Another version of the same recipe uses veal and beef. You’ll need:
- 4 slices beef
- 2 onions
- 4 rashers bacon
- 4 hard boiled eggs
- 1 carrot, sliced
- 1/4 pint stock
- Chopped parsley flour, fat for frying, salt and pepper
- Beat the slices of beef flat and season each one with salt and pepper. You may wish to place the slices of beef within cling wrap and use a meat hammer or rolling pin. Take care not to tear the meat.
- Slice one onion and chop the other.
- Sprinkle the slice of beef with the chopped onion and parsley and cover each with a rasher of bacon.
- Place a hard boiled egg in the centre of each and roll up, tying each one with string.
- Dust the rolls with flour and brown them in a little oil in a frying pan.
- Add the sliced onion, the carrot and the stock.
- Cover and simmer for 1 – 2 hours or till the beef is tender enough to eat.
- Remove the thread, cut the rolls in half lengthwise and place on a bed of creamed potatoes.
- Serve gravy separately. You may need to thicken the gravy with a little flour.