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SCHWALBENNESTER (BARVARIAN VEAL)

Category:    German, Meats, Veal, Main dishes
Yield:4 servings
 
      1 lb Veal; Cut In 4 Thin Slices          2 tb Vegetable Oil
    1/2 ts Salt                                1 ea 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 ea Bacon; Slices                     1/4 c  Red Wine
      4 ea 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.
 

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