A great pasta dish for any occasion:
Lightly pound cutlets, season with salt and pepper. Mix mushrooms and kitchen herbs with the fresh cheese.
Cover the meat slices with the cheese mixture, roll up and tie with spaghetti.
Rub a coated frying pan with clarified butter and brown the roulades in it. Add soup vegetables and tomatoes and fry briefly. Fill up with the clear soup. Add bay leaf spices and peppercorns, bring to a boil and simmer on low heat for about 25 minutes.
Remove the roulades. Pass the sauce through a sieve, add a little whipped cream and season. Remove the strings from the roulades and serve with the sauce.
Serve with Potatoes