1 3/4 lb. turkey breast
2 oz. ginger
Salt, pepper
Flour
1/4 bottle sweet white wine
Black olives
4 oz. green olives
1 egg
Chicken bouillon
5 oz. butter
1 c. natural or concentrated orange juice

Cut 6 medium slices, 4 ounces each from turkey breast and place on flat board. Mince remaining poultry meat with green olives, ginger, egg, salt and pepper. Arrange mixture on flat slices of turkey breast, roll the slices and pin each one firmly with toothpick, lengthwise. Coat rolls from frying pan and arrange in baking dish. To the gravy remaining in pan add wine, orange juice, chicken bouillon, soup essence and let boil for 5 minutes. Chop remaining green and black olives, sprinkle over rolls in baking dish, pour on gravy and bake in moderate oven for 25 minutes.

Place in oval serving dish. Rolls are sliced and garnished. If serving in round dish, arrange sliced rolls on outer edge.