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Categories:Viewed: 74 - Published at: 6 years ago
Ingredients
- 1 pound veal cut in 4 thin slices
- 1/2 teaspoon salt
- 18 teaspoon sugar
- 1/2 teaspoon white pepper white
- 1 tablespoon prepared mustard dijon style
- 4 slices bacon
- 4 large eggs hard cooked
- 2 tablespoons vegetable oil
- 1 medium onions diced
- 3/4 cup beef stock heated
- 1 tablespoon tomato paste
- 2 tablespoons flour, unbleached all-purpose
- 1/4 cup red wine
Method
- 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.
