*  Exported from  MasterCook  *
 
                               BARVARIAN VEAL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       ea           Bacon -- slices
    4       ea           Eggs -- large, hard cooked
    2       tb           Vegetable oil
    1       ea           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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving