Athin fillet that's rolled is called a a. tranche. b. gougonette. c. noisette. d. paupiette.

paupiette-

D. paupiette.

Explanation:

     Paupiette is a piece of meat, more traditionally of veal, thinly beaten and rolled with a filling of vegetables, fruits or sweets. It is often presented in Normandy recipes.

It is often fried, baked, or baked. They are very popular in France, being sold prepared in supermarkets.