*  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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