Serves 4 1½ lb boneless bottom-round rump roast or thin sliced sirloin strips 1 tsp kosher salt ¼ tsp black pepper 2 tablespoons German style mustard 2 large stalks celery, cut into thin slices 3-4 inches long 2 medium carrots, cut into thin slices 3-4 inches long 12 small dill pickles, cut into slices 3-4 inches long ½ cup flour 1 large onion, sliced (about 2 cups) 2 bay leaves 1 cup white wine 4 cups chicken stock If using a roast cut thin slices across the grain about ½ inch thick. Place each one between sheets of plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 x 3 inches. When all are pounded, season the scallops with salt and pepper. Spread a thin layer of mustard on each scallop. Starting at the short end place three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, and secure it with toothpicks. When all the rolls are formed, season with
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