The recipe I made came from an idea that a Frenchwoman named Françoise left in a comment on my earlier post about turkey breast paupiettes. Françoise said that, in Provence, people cook thin slices of beef rolled up around a stuffing of pork, onions, garlic, and herbs. They cook them in tomato sauce with green olives. "The name of this dish is alouettes sans tête. Try it, it is delicious !" she wrote.
|Making paupiettes for alouettes sans tête|
|Brown them in oil or butter|
|Pour on tomato sauce and let them simmer|
|Alouettes sans tête with macaroni|