In forcemeat add the egg, salt, pepper, can preservatives for meat, soaked bread, squeezed through a garlic press, to knead until smooth. Eggs and finely chopped herbs, mix in a bowl. On the table spread plastic wrap in 2-3 layers, sprinkle it liberally with breadcrumbs, hands to moisten with water, put a little bit of stuffing and stamping hands to make a layer on top to distribute the filling, place a few slices of butter.

Carefully, keeping the film over the edge of the roll roll, the edges to take.

On a baking tray to put the paper or foil, grease it with oil and a little sprinkle with breadcrumbs, transfer roll, lay seam side down (this should be done cautiously). Bake the loaf at 200 degrees 50-60 minutes. Then slightly cool and cut with a sharp knife.