A long, thin slice of fish or meat, rolled and stuffed with a filling.
- ‘In this connection it is interesting that, although the standard French word for these rolls is paupiettes, there is an alternative name, alouettes sans tête, literally ‘larks without heads’.’
- ‘As the captains of industry, top professionals and politicians tucked into the fine roast beef or paupiette of sole, the IFI workers headed home.’
- ‘The next course was a paupiette of N.Z. lemon sole with smoked salmon and potato crust in a saffron-dill sauce.’
French, probably from Italian polpetta, from Latin pulpa pulp.