Bœf Roulé

Ingredients

• A cut of beef, a cut of veal of same weight
• 1/2 pound of sausage
• Piece of bread size of an egg steeped with milk
• 1 whole egg
• Salt
• Pepper
• Beef broth
• Corn starch
• Lemon juice
• Mushrooms
• Chopped parsley

Directions

1. Add bread, then the egg.
2. Sprinkle both cuts of meat with pepper and salt and spread on the sausage.
3. Roll each cut, leaving the ends thinner than the middle. Tie ends with a string.
4. Brown the cuts in butter until they are cooked(judge by color). 
5. Moisten with broth and let them cook for 1 1/2 hours.
6. Thicken the sauce with cornstarch.
7. Add lemon juice, a few mushrooms, and parsley. 

Source — Creole Cookery Book
Prepared by Sidney Smith
Louisiana Anthology
July 20, 2021