Minced meat is kneaded well with both hard-boiled and chopped eggs, raw egg yolk, salt, pepper, crushed garlic and bread crumbs. Onion cut into small pieces, fry in a little oil and also mixed with minced meat. Chicken fillet form cutlets. The mixture is spread over them and wrap rolls. Tied with strong thread and fry in preheated oil. Add wine and broth, and cloud the stifling half an hour. Roulades of finished strings are removed and returned to the sauce, seasoned with cream.