Beat the escalopes flat and season them with salt and pepper.
Peel the onions and garlic. Chop one onion, pepper and capers with the rosemary and thyme leaves finely, in the Quick Cut, for example.
Mix them into the sausage meat and some crème fraîche. Spread the mixture over the escalopes, roll them up and fix them with a toothpick or kitchen thread.
Peel and finely dice the rest of the onions and garlic cloves.
Heat up a unit over the highest heat until the frying window. Brown the olives on all sides over a low heat and season them with salt and pepper. Fry the onions and garlic briefly and deglaze with white wine and stock.
Heat up over the highest heat until the vegetable window and then cook for 30 minutes over a low heat.
Remove the veal rolls, reduce the sauce a little. Stir in the rest of the crème fraîche and thicken and season to taste.
