Technical Stages :

• Put the slices of meat between two sheets of greased baking paper and press them until really thin. Coat with a bit of mustard, season with salt and pepper.
• Prepare the stuffing :
• Peel and finely chop the shallot and garlic. Melt the butter in a small pan and sweat the shallot and garlic in it over moderate heat, for 5 to 6 minutes.
• Transfer to a bowl, add the finely cut bacon, the diced cooked meat (chicken or pork), the small bread crumbs, beaten egg, chopped parsley, salt, pepper, brandy and mix until homogeneous.
• Spread this stuffing onto the meat slices ; roll each one, folding the outer rim so that the stuffing is caught in the middle.
• Tie each paupiette with a thin string and set aside.
• Peel the vegetables, dice the carotts, turnips and onions, cut the green beans in short sticks.
• Cook for a couple of minutes in oil until golden. Take away from the heat. Put the paupiettes on top of the vegetable in one layer. Moisten with the wine and broth, cover and put in a preheated oven at 150° C.
• Cook for 1 h 30. After 20 minutes, uncover. Turn the meat once.
• When finished, take out from the pan, cut the string and arrange on a serving dish, surrounded by vegetables.
• Sauce :
• Pour the juices form cooking into a small pot, and bring to a quick boil to reduce. Prepare a kneaded butter with the butter and flour, whisking it in the sauce.
• Cook over medium heat until thick. Season to taste. Pour a bit on the meat, keep the rest on the side in a saucepan.