Chop the onion and fry in oil until it becomes glassy.
The cleaned carrot is boiled.
Both types of diced meat are placed in the robot bowl, add the hardened onion, egg, bread soaked in water or milk and squeezed well, salt, pepper, thyme, greens and garlic to taste. The robot is started and the well-chopped and homogenized composition is obtained. Remove to a bowl and mix lightly with the half-boiled and diced carrot.
The steamer sheet is spread on the table and portioned according to the amount of meat (approx. 130 - 150 g of meat for a roll). I got 6 rolls out of the given quantities.
Wrap the meat in a saucepan and gently squeeze the ends. Grease with oil, sprinkle with salt, pepper and thyme, then place side by side in a bowl of Jena preferably with oil, red wine, garlic, peppercorns and bay leaves. Put the dish in the oven until the liquid drops and brown. They come back from time to time.
Serve with puree and salad or as a nice cut appetizer.