Rinse the roulades and pat dry with kitchen paper. Quarter the gherkins of the country, halve two spring onions and cut into 5 cm strips. Peel the vegetables and cut into fine rings.
Lay the meat next to each other, sprinkle with salt and pepper and sprinkle with mustard. Now cover the roulades with three slices of bacon each. Place two cucumber strips and the onion rings on the wide end of the roulades. Fold over the long sides and roll up from the wide end. Then fix the roulades with roulade needles and rub them with a teaspoon of tomato paste.
Heat the clarified butter in a casserole. Then fry the roulades in it all around at high heat. Cut the remaining spring onions into pieces and add them with the herbs. Douse with cattle stock and wine. In a closed pot, cook for a good hour at low heat. Then remove the roulades, remove rosemary and bay leaves. Then puree the roast stock with a hand blender. Finally, season the sauce with salt, pepper and sugar. Serve with potato noodles or potato gratin with red cabbage.