Technical Stages :

• Ask your butcher to make the fillets real flat.
• Beat the eggs. Add the diced ham and chopped parsley.
• Melt the butter in a pan and cook 8 small omelettes one after the other. Keep the aside on a plate without rolling them.
• Put an omelette on each fillet. Roll them together and tie the paupiettes.
• Mince the onion. Make it sweat in butter and sauté the paupiettes, turning them to brown them on all sides.
• Take them out and put the onions instead. Let it sweat for a couple of minutes. Away from the heat, add flour, mix well and add the milk and half the broth.
• Slowly bring to a boil, constantly stirring. Season with salt, pepper, lemon juice and oregano.
• Dip the paupiettes in this sauce. If needed, dilute with the remaining broth in order to completely cover the paupiettes. Cover and cook over low heat for about 15 minutes.
• When finished, take the paupiettes out , remove the strings and arrange them on a service dish. Season the sauce and coat the paupiettes with it. Keep the remaining sauce in a warm sauce pan.