Roulades

For the roulades, pound the meat and coat with mustard, then top each with 2 slices of ham. Halve and quarter a carrot and place a few pieces of carrot on top of the meat. If the carrot is wider than the meat, shorten it a little. Peel and slice the onions and place on top of the meat. Do the same with the celery, put a few strips on the meat and save the rest. Then roll up the roulade and either tie it or stick it with roulade pins.

In a saucepan, heat the oil and brown the roulades all over, then deglaze with vegetable soup and add the rest of the vegetables, cover with a lid and cook over a low flame for about an hour. Remove the meat and keep it warm. Blend the vegetables in the clear soup. If the sauce is too thin, add another cooked potato.

Serve the roulades with the sauce.

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