FILLING:

2 tbsp. butter, softened
1 c. chopped onion
1 c. chopped parsley
1 clove garlic, crushed
1 bay leaf, crumbled
1 tsp. dried thyme leaves
1 tsp. dried savory leaves
1 tsp. salt
1/4 tsp. pepper
:
4 to 5 lb. boned breast of veal
3 tbsp. butter, melted
1 (10 3/4 oz.) can condensed chicken broth, undiluted
3/4 c. dry white wine

1. Day before serving, make filling: in large bowl, combine 2 tablespoons butter, onion, parsley, garlic, bay leaf, thyme, savory, salt and pepper; mix well. Set aside.

2. Preheat oven to 375 degrees. Wipe veal with damp paper towels. Trim off excess fat. Spread veal flat on board, skin side down. Spread filling over veal in even layer, 1 inch from edge.

3. Starting at shortest side, roll up jelly roll fashion; tie securely with string crosswise at 1 1/2 inch intervals, then tie with string lengthwise around roll.

4. Place roulade, seam side down, in 6 quart Dutch oven. Brush with 3 tablespoons melted butter. Insert meat thermometer in thickest part of meat. Roast, uncovered, for 30 minutes.

5. Remove from oven. Pour chicken broth and wine over veal. Roast, uncovered and basting every 30 minutes, 1 1/2 to 2 hours, or until thermometer registers 170 degrees.

6. Remove roulade to platter; let cool. Refrigerate, covered, several hours or overnight. Refrigerate cooking liquid separately.

7. Next day: Remove string from roulade. Cut into thin slices. Skim fat from cooking liquid; heat to boiling. Pass hot sauce with cold veal. Makes 6 to 8 servings.