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Schwalbennester (Barvarian Veal)

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      Title: SCHWALBENNESTER (BARVARIAN VEAL)
 Categories: German, Meats, Main dish
      Yield: 4 Servings
 
      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.
 
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