Have some well trimmed, thin escalopes of veal, flatten them well and season with pepper, salt and a little paprika.
Prepare also a stuffing in the following way: A few mushrooms previously cooked, a rasher of bacon, one truffle chopped finely, sausage meat, bread-crumbs and, if you like, a small piece of foie gras reduced to a purée—all this well mixed together, well seasoned and bound with a yolk of egg.
Each escalope to be spread all over with this mixture, rolled and tied, then cooked in a fireproof dish or a copper sauteuse with a little butter.
When they are ready, remove them to a serving dish, put in the sauteuse a glass of white wine and a glass of sherry, very little water, reduce quickly and pour over the escalopes. Add as garniture a few mushrooms and slice of truffles.