Instructions: Pound beef slices and rub with salt and pepper. Chop bacon, onion and parsley and mix with mustard. Spread mixture on beef; add pickle, if desired and roll up tightly. Tie with string.

Dredge rolls in flour and brown all sides in butter. Add stock and wine; cover and braise for 1 hour. Liquid should evaporate. Turn rolls again; remove from pan and remove string. Place on HOT platter while making Sauce.

To make Sauce: Add to drippings in pan, the flour, cream and salt, pepper and paprika to taste and beef stock. Stir until thickened and pour over meat.

Faculty

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