Beat eggs with parsley and cheese, add salt and pepper to taste, and cook omelet with a little butter until golden brown.

Lightly pound the turkey slices to make them thinner, then lightly salt them.

On each slice of turkey, arrange a piece of omelet, a slice of ham, crumbled sausage and some pine nuts.

Roll the turkey slices to form rolls; tie them with twine to keep their shape.

Wrap each roulade in a slice of bacon and secure with a toothpick.

In a skillet, brown the rolls in butter until golden brown on all sides.

Sprinkle the roulades with brandy and flame briefly to blend.

Remove the bacon from the rolls before serving.