Wikipedia:Articles for deletion/Paupiette

The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.

The result was keep per the comments by HSR and DGG. Paupiette appears to be a well-documented meal, and so verifiability shouldn't be a problem. A general clean-up is probably what is needed, but for now the article itself satisfies the notability guideline, which was a majority reason for the nomination. Rudget. 17:25, 4 February 2008 (UTC)

[edit] Paupiette

Paupiette (edit|talk|history|links|watch|logs) – (View log)

Fails WP:DICDEF, orphaned for over a year, tagged as lacking sources for several months. Rtphokie (talk) 20:07, 31 January 2008 (UTC)

• Keep. I think it seems to be a notable part of cuisine per this, [1], [2], [3]. Interestingly some of these dishes appear not to feature veal but instead fish (food) and turkey (bird), so the article might be incorrect in some information. Also, a possible merge to Roulade might be worth considering, although it'd be difficult considering that that is a disambiguation page currently.--h i s ^{s p a c e} _{r e s e a r c h} 11:37, 1 February 2008 (UTC)
• Comment maybe the solution here is to merge all the meat based articles Rouladen, Braciola and Paupiette since they are all essentially the same technique, using different meats and from different countries into Roulade since this is the primary use of the word. The musical reference at the bottom of the current Roulade doesn't link to a specific article and is just a dictionary definition though it could be mentioned in the merged article as well.--Rtphokie (talk) 12:52, 1 February 2008 (UTC)

• Maybe merging and redirecting all of these is the solution. I don't know enough about the subject to judge.--h i s ^{s p a c e} _{r e s e a r c h} 13:46, 1 February 2008 (UTC)

• Keep significant dish in classic cuisine, documented in dozens of standard cookbooks. The ones from different countries are different, as are the sources. Cusisine is country-specific and merging is questionably OR, since they are in separate traditions.. DGG (talk) 02:26, 2 February 2008 (UTC)

The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.