6 veal cutlets pounded thinly
Sm. tub Allouette cheese
Flour
Salt
Pepper
Oil
Beef bouillon cube with water

Spoon a teaspoonful of Allouette cheese onto the veal and roll up. Sprinkle the rolls in flour seasoned with the salt and pepper. Cook in frying pan with oil - when almost cooked, add 3/4 cup of water and bouillon cube. Simmer until sauce slightly thickens. Serve with noodles.