2 round steaks, cut very thin
Paprika
1 lg. jar lg. pimento green olives
1/4 loaf bread (for crumbs)
1 stick of butter (1/4 lb.)
3 lg. eggs
1 c. fresh mushrooms
2 c. flour
6 sm. salad type tomatoes

Remove bone from steaks and lay them side by side with one over- lapping the other slightly. Pound flat. Melt butter; peel mushrooms and cut in slices or pieces; make bread crumbs; soft boil eggs and open into a cup.

Sprinkle bread crumbs over steaks; spread mushrooms over crumbs; dribble eggs over crumbs and mushrooms. Pour butter over top of everything; cover with flour. Starting at the outer edge of one steak, place olives in a row touching pimento to end across the whole end. Roll steaks with mixture into a roll; tie securely in at least 3 places. Sprinkle with flour and paprika.

Brown in pan on top of stove over high heat. Remove from heat and sprinkle with paprika again and place at 350 degrees for about 1 hour. Remove from oven and allow to cool slightly. Serve on a platter after having carefully cut roll into slices. Garnish with small salad tomatoes.