6-8 thin veal cutlets
4 tbsp. butter (or oil & butter combined)
2 tbsp. flour
1 c. broth, white wine
1 c. dairy sour cream or 3 tbsp. tomato puree
6-8 thin slices boiled ham (opt.)

STUFFING:

1/2 c. sausage meat
2 tbsp. finely chopped onion (at least)
Parsley
Salt & pepper

Blend all the ingredients for the stuffing, brown in skillet and drain. Divide stuffing evenly in 6 to 8 portions. On each cutlet, put 1 slice ham (optional but delicious) and a layer of stuffing mixture. Roll cutlet and secure with strings or toothpicks. Melt butter in skillet large enough to accommodate all the "paupieltes". Brown well on both sides. Remove heat and add flour to the dripping. Add broth and white wine, salt, pepper, onion and parsley. When the sauce is well blended, put the "paupietes", cover and simmer 40 minutes. Reserve meat; transfer to hot platter. Correct the seasoning, stir in cream or tomato juice. Do not boil. Pour over meat.