12    Thin slices veal escalopes (
-turkey breast may be s
Salt
Black pepper, ground
6    Half-inch thick slices montr
-achet, each cut into t
2 tb Chopped chives
2 tb Herbes de provence
2    Eggs; well beaten
2 c  Bread crumbs
1/3 c  Butter
1/2 c  White wine
3    Shallots, chopped

Pound meat until paper thin. Sprinkle slices with salt and pepper. Place
half rounds of cheese at one end of slice. Sprinkle with chives and Herbes
De Provence. Fold in sides and roll up jelly-roll fashion, enclosing
cheese. Dip rolls in egg and then crumbs. Let dry on wax paper for 1 hour.
(Can be made a day ahead to this point. After drying, cover rolls and
refrigerate. Bring to room temperature before cooking.) In skillet, heat
butter and saute rolls slowly until richly browned on all sides. Remove
from pan and keep warm. Add wine and shallots to skillet and bring to boil.
Pour pan juices over rolls. Serve immediately.