Rolle Pulse

1. 1

   Using 1 flank steak, veal or breast of lamb, trim the edges to make it even.

2. 2

   Spread the ingredients over the meat and roll it up jelly roll fashion.

3. 3

   Tie firmly with a strong cord so it will hold the roll.

4. 4

   Place the meat in kettle of boiling salted water or broth.

5. 5

   Allow to simmer until the meat is tender.

6. 6

   Remove from water and cool in refrigerator.

7. 7

   Slice thin and serve on open-faced sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.