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LOCATION: Recipes >> German >> Veal 01

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Schwalbennester (Bavarian Veal)
Servings: 4

1 lb veal, cut in 4 thin slices
1/2 t salt
1/8 t sugar
1/2 t pepper
1 T mustard, Dijon Style
4 bacon slices
4 eggs, hard-cooked
2 T vegetable oil
1 onion, diced
3/4 c beef bouillon
1 T tomato paste
2 T 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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