Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Veal; Cut In 4 Thin Slices 2 tb Vegetable Oil
1/2 ts Salt 1 Onion; Medium, Diced
1/8 ts Sugar 3/4 c Beef Bouillon; Heated
1/2 ts Pepper; White 1 tb Tomato Paste
1 tb Mustard; Dijon Style 2 tb Unbleached Flour
4 Bacon; Slices 1/4 c Red Wine
4 Eggs; Large, Hard Cooked

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.

Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber

From MMRECS01.ZIP, GEnie Food Wine RT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger#lunatic.com
Submitted By SYLVIA STEIGER On 04-30-95

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