Fleischnacka

In Alsace, notably around Mulhouse, Fleischnacka is a popular dish to make on Mondays with your leftover pot au feu or whatever else you ate for Sunday lunch. Combine the finely chopped meats with onions, parsley, and eggs to make a stuffing, then spread it over a sheet of fresh egg pasta and roll it up like a jelly roll, then slice and fry in butter, and add broth until done.

Another name for them is escargots de viande.