For the roulade
1 roulade
1 onion
1 cup of parsley
Black pepper
Lemon
Salt
For the filling
1 egg
1 onion
1 cup of salsa
2 tablespoons of wheat flour butter
Salt and black pepper to taste
For the roulade
1 roulade
1 onion
1 cup of parsley
Black pepper
Lemon
Salt
For the filling
1 egg
1 onion
1 cup of salsa
2 tablespoons of wheat flour butter
Salt and black pepper to taste
Prepare the roulade
Season the roulade with salt, black pepper, and plenty of lemon
Let it rest in the same dish for a day or two
Prepare the filling
The next day, fill the roulade with the seasoned filling and sew it shut
Before putting it in the oven, brush it with margarine
Bake at high temperature for about 2 hours
Serve with red cabbage, pickles, mashed potatoes, and rice
How to season the filling
Grind the breast, thigh, and liver of the roulade
Season everything with egg, onion, salsa, salt, and black pepper to taste
To shape it up, add wheat flour
Mix everything very well.
