Boil macaroni in slightly salted boiling water (2 1/4 lb per 5 3/4 qt ) until ready, strain and dress with butter.

Cutlet paste: remove pellicles and sinews, mince beef fillet in the kitchen unit, mix with presoaked and pressed bread, and mince one more time. Dilute the paste with water or milk, salt, pepper and beat well.

Put the cutlet paste on a watered serviette and shape 0.5 inch (1-1.5 cm) thick rectangle. Put macaroni in the middle, fold the serviette edges so that the paste edges cover each other, and then pinch the paste edges.

Put roll (seam down) on a greased baking tray. Make a pattern, brush with the egg, slightly diluted with water, crumb and make some pin holes.

Bake the roll within 30-40 minutes over 340 ^oF (170 ^oC).

Cut into 2-3 pieces per portion, garnish with fresh and pickled vegetables when serving. Serve with tomato or red sauce.