Boil an eighth of a liter of water, remove from the stove and soak the mushrooms in the hot water. Cut the white bread into fine cubes, sprinkle with the milk and soak. Skin and finely dice the shallots, also finely dice the bacon, chop the parsley and sage.
Sauté the shallots in butter in a frying pan, add the ham and herbs and sauté briefly.
Mix the contents of the pan with the soaked bread to make a farce, season strongly with salt and freshly ground pepper.
Dry the slices of meat, spread with the farce, roll into roulades and fix with wooden skewers. Clean the brown mushrooms thoroughly and cut them into quarters. Heat the clarified butter in a frying pan, fry the roulades thoroughly, remove and set aside.
Sauté the mushrooms in the roulade stock and lift out with a slotted spoon. Deglaze the pan with a little red wine. Cut the soaked mushrooms into small pieces and filter the mushroom stock through a sieve. Add the mushrooms, the gravy and the remaining red wine to the braising pan, stir briefly and pour in the roulades.
Cover and steam gently for about an hour. Now add the mushrooms and braise for another 15 minutes.
Remove the roulades and keep warm with the lid closed. Thicken the stock with cornstarch or sauce thickener, season with salt and pepper.