Alouettes sans têtes

Alouettes sans têtes is a traditional meat dish. It's made with a combination of thin slices of beef, prosciutto slices, bread crumbs, garlic, shallots, parsley, paprika, carrots, celery, leeks, olive oil, white wine, butter, and tomatoes. The slices of beef are topped with the prosciutto slices and a combination of breadcrumbs, garlic, shallots, paprika, and parsley. They are rolled and tied with kitchen string, then browned in olive oil. The vegetables are sautéed and the rolls are placed back into the pan, followed by the wine and tomatoes. The dish is simmered for a few hours until the rolls are fully cooked and the sauce thickens. The name alouettes sans têtes means larks without heads, referring to the visual appearance of the dish.