Instructions: Mix the sausage meat with half the onion, the parsley, spices, salt and pepper, and add enough matzo meal to bind it together.

Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly between the four steaks. Roll the meat around the stuffing, being sure it does not fall out. Tie with fine string.

Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from pan and keep warm.

Add the remaining onion, the carrot and garlic to the pan and saute until golden brown. Return the paupiettes to the pan and add the tomato, celery, herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the olives and simmer another 10-15 minutes utnil tender. Remove the paupiettes to a serving platter, and remove the strings. Discard the bay leaf from the sauce, and mix in the egg yolk. Immediately pour over the meat and serve.

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