Title: Bavarian Veal
Categories: Veal Entree Ethnic
Yield: 4 Servings
| 1 | lb | Veal; cut in 4 thin slices |
| 1/2 | ts | Salt |
| 1/8 | ts | Sugar |
| 1/2 | ts | Pepper; white |
| 1 | tb | Mustard; dijon style |
| 4 | | Bacon; slices |
| 4 | | Eggs; large, hard cooked |
| 2 | tb | Vegetable oil |
| 1 | | Onion; medium, diced |
| 3/4 | c | Beef bouillon; heated |
| 1 | tb | Tomato paste |
| 2 | tb | Unbleached flour |
| 1/4 | c | Red wine |
Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper,
and mustard. Place a bacon slice on top of each piece of veal. Place an
unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll
fashion) and tie together with string.
Heat oil in frypan and brown veal rolls well on all sides. Add onion;
saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25
minutes. Remove the veal from the pan. Remove the strings from the veal
and keep veal warm on a serving platter. Add tomato paste to the pan
drippings; stir. Thoroughly mix flour and red wine to remove all lumps.
Add to sauce and cook until mixture thickens. Add warm veal rolls and heat
through. Before serving, place veal rolls on a platter, pour sauce over
the rolls and serve with pureed potatoes.