The night before being cooked, the fillets are hammered into very thin steaks, which are arranged in a baking dish on each other, like each other put sliced ​​onions, sprinkles is garlic powder and beef seasoning. The next day, fry the mushrooms in the butter, pork scallops cut into thin strips and processed cheese - a crescent. Steaks are removed from the tray, where stood overnight and remove them onions. Each steak rank several strips flank, 6-7 mushrooms and 2 crescent processed cheese, then steak rolled up. The rolls are lined in a buttered baking dish and top with cream smeared. Bake in preheated oven until ready. Roulades not become dry, which is unusual for veal.