| How To Cook: |
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1. Rub salt and pepper into both sides of 4 thin escalopes, and put a slice of bacon on each.
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2. Mince 4 oz. meat and blend with an egg and some breadcrumbs, giving a smooth mixture; add salt and pepper.
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3. Put some filling on each escalope, roll up and tie with thread.
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4. Fry them quickly in butter till golden-brown, then lower the heat, add some water and simmer for about ˝ hour.
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5. Remove the threads and serve the escalopes very hot, garnished with piped potato puree.
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