Other names for paupiette:

The paupiette is called “alouette sans tête“, in Provence, “oiseau sans tête” in Belgium cooked in beer or madeira; “fricandeau” in Switzerland, or even “pigeon sans tête” in northern France.

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Recipes for veal paupiettes are found on page 83 of volume 3 of La Nouvelle Cuisine, printed in 1742 in Paris by Joseph Saugrain, as well as on page 119 of La Cuisinière bourgeoise, printed in 1756 in Brussels by François Foppens. At that time, the dish of veal paupiettes was very popular and considered an elite preparation; currently, many recipes can be found in the French collection “Paupiettes – variations gourmandes”.