Preparation:
Cut some thin slices of beef steak, and on each place a little forcemeat of fowl or veal, to which add a little sausage meat: roll up the slices of beef and cook them with butter and onions, and when they are well browned pour some stock over them, and let them absorb it.  

Serve with a Tomato sauce, or Tomato Sauce Piquante made with a quarter of a pint of rich Espagnole.