Schwalbennester(Barvarian Veal)

* Exported from MasterCook *

Schwalbennester (Barvarian Veal)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Meats
Veal Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Veal -- Cut In 4 Thin Slices
1/2 teaspoon Salt
1/8 teaspoon Sugar
1/2 teaspoon 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 cup Beef Bouillon -- Heated
1 Tb Tomato Paste
2 Tb Unbleached Flour
1/4 cup 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.



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