4 beef roulades (thin slices of beef)
White pepper from the mill
Salt
Mustard
8 slices smoked bacon
2 oz. butter
4 shallots
2 carrots
2 gherkins
4 tsp. oil
4 oz. carrots
2 oz. celery
2 onions
1 tbsp. tomato paste
1 pt. red burgundy
6 allspice seeds
2 cloves
2 sprigs thyme

Slightly pepper the thin roulades. Salt and brush with a little mustard. Place very thinly cut bacon on the roulades. Top with the (in butter browned) shallots. Supplement the stuffing with a piece of carrot and gherkin. Roll and tie the meat.

Fry the roulades on all sides in oil, then take out. Add the diced vegetables and brown. Mix with the tomato paste and add the red wine. Add the seasonings. Stew the roulades in this sauce. When done, take the roulades out, pass the sauce through a strainer, reduce and season to taste. Serve with buttered noodles.