This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


meat rolls (veal birds)

allouettes sans tête

Thin slices of beef or veal or chicken stuffed with ham, cheese, sage or other ingredients, then tied up and boiled or cooked in a sauce. Many butcher stands offer paupiettes de veau all tied up and ready to cook at home; fish stands offer a salmon version.

They are also known as brageoles or alouettes sans têtes.

Cooking techniques

Text © Dana Facaros

Image by Marianne Casamance, Creative Commons License