Bavarian Veal
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INGREDIENTS 1 pound veal - cut into 4 thin slices
1/2 teaspoon salt
1/8 teaspoon sugar
1/2 teaspoon white pepper
1 tablespoon Dijon-style mustard
4 slices bacon
4 large eggs, hard-cooked
2 tablespoons vegetable oil
1 medium onion, diced
3/4 cup beef bouillon, heated
1 tablespoon tomato paste
2 tablespoons unbleached flour
1/4 cup red wineDry veal on paper towels. Roll in mixture of salt, sugar, white pepper, and mustard. Place bacon slice on each piece of veal. Place an unsliced egg on top of the bacon.
Roll up each slice of veal (jelly-roll fashion) and tie together with string.
Heat oil in frying pan and brown veal rolls well on all sides. Add onion; sauté for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes.
Remove 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 the 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 tomatoes.
Makes 4 servings