3-4 lb beef
1/2 lb ham, sliced
10-12 bacon slices
10 lamprey, peeled
1/2 celery root, shredded and brined
1 leek, sliced
2 medium, or 1 large onion, peeled and sliced
1.5 cup white wine
1/2 lemon's zest
1/2 parsley root, shredded
1-2 lb meat broth
10 black peppercorn
10 allspices berry
1 tbsp butter
2 tbsp black caviar
In a large sauce-pan with a thick bottom, put a celery root, a parsley root, sliced leeks and onions, black peppercorns, all-spices berries, and a lemon's zest.
Pour a wine, and stir well.
Roll a beef with bacon sliced, lampreys, and ham slices, one after other one.
Put the beef into the sauce-pan, and pour a meat broth to cover beef.
Bring to boil, and cook until beef is ready.
Place beef on a serving plate.
Let meat juices evaporate if necessary. then strain, and remove a fat.
Add a butter into the strained juices, stir, and then add a caviar.
Bring a sauce to a boiling, then pour over beef, and serve.