Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Veal; Cut In 4 Thin Slices |
½ teaspoon | Salt |
⅛ teaspoon | Sugar |
½ teaspoon | Pepper,White |
1 tablespoon | Mustard; Dijon Style |
4 eaches | Bacon; Slices |
4 eaches | Eggs; Large, Hard Cooked |
2 tablespoons | Vegetable Oil |
1 each | Onion; Medium, Diced |
¾ cup | Beef Bouillon; Heated |
1 tablespoon | Tomato Paste |
2 tablespoons | Unbleached Flour |
¼ cup | 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 st Recipe By :