Rollade with stewed shallots and mustard sauce

In high pan, whipped cream with fond in about 30 minutes to half. Pour cream sauce into bowl and let it cool down for a while. Sprinkle egg yolks with cornstarch and 2 tbsp mustard with a dash of cream sauce. Mix into cream sauce in pan and stir gently while stirring until sauce begins to bind. If sauce has the right thickness (sauce 'hangs' on convex side of spoon, a drawn stripe remains visible), take pan directly from fire and let sauce cool. Store in a cool place until used.

Allow the drawer to reach room temperature. Cut shallots and cut into 4 parts. Sow fine sage. Drape roulades and sprinkle with salt and pepper. Melt butter in frying pan and roast roulades around. Add shallots and fry for 2 minutes on high heat. Add sage, turn over low heat and roll up drawer with lid on pan in 30-40 min. Remove the meat from the pan and let it rest in aluminum foil for 5 minutes. Cook the mustard sauce (on a hot plate) carefully. Season the sauce with mustard, salt and pepper. Remove the drawer from the foil, cut it open and remove it. Place roulades on a scale, place shallots around roulades. (At the table) cut up roulades and serve sauce in hot sauce next to it. Delicious with fried potatoes and mixed beans (eg bean mix, bag 250 g, refrigerator section of vegetable department).