to unify the stuffing, roll the slices,
put a small piece of bacon on each
and tie up or pierce with a skewer.
These should be roasted in front of
the fire but can be cooked in the
oven in a casserole. When they are
almost cooked sprinkle
breadcrumbs over the paupiettes,
and when they are a golden brown
serve with a sauce piquante (p.
186 ).
PISSALADINA or PISSALADIÈRE
This dish is one of the delights of
Marseilles, Toulon, and the Var
country, where it is sold in the
market places and the bakeries in