1 lb Ground beef chuck

8 oz Ground pork

8 oz Ground veal

1 md Yellow onion -- chopped

2 c Fresh bread crumbs

1/2 c Chopped fresh Italian

-parsley 1/4 c Ketchup

1 tb Dijon-style mustard

2 Eggs -- beaten

1 t Dried thyme

Salt and pepper -- to taste 1/2 c Light cream -- scalded

8 sl Firm white bread

-- crusts trimmed, diced 8 oz Roquefort cheese -- crumbled

1 Egg -- lightly beaten

Combine the ground meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme, salt and pepper. Spread the mixture out on a large piece of waxed paper or parchment paper into a rectangle about 15 x 12".

Pour scalded cream over the bread in a medium size bowl and mix well. Add cheese and lightly beaten egg and beat with a fork until smooth. Spread the cheese mixture over the meat mixture, leaving a 1" border on all sides. Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on a foil-lined baking sheet. Bake 1 hour at 375 F. Cut into thick slices and serve immediately. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase. New York: Workman Publishing Company, Inc., 1984. ISBN 0-89480-831-1. Pg. 372. Electronic format by Cathy

Harned.