Paupiettes de veau (braised veal birds)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal round,arm,blade steak |
| ⅛ | teaspoon | Ground pepper |
| ¼ | cup | Finely chopped onion |
| 4 | Thin slices cooked ham | |
| 2 | tablespoons | Butter or margarine |
| 8 | Small white onions | |
| ½ | teaspoon | Instant beef bouillon |
| 2 | teaspoons | Cornstarch |
| 4 | Serving mashed potatoes | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Butter or margarine |
| ¼ | cup | Snipped parsley |
| 4 | Hard-cooked eggs | |
| 6 | Medium carrots,cut/strips | |
| ½ | cup | Dry white wine |
| ½ | cup | Water |
| 1 | tablespoon | Water |
Directions
Cut bone and fat from steak; cut steak into 4 pieces. Pound steak into ¼ inch thick. Sprinkle one side of steak with salt and pepper.
Melt 1 tablespoon butter. Cook and stir onion and parsley in butter over medium heat until onion is tender, 4 to 5 minutes. Spread equal amount of onion mixture over each piece of steak. Place a slice of ham and an egg on top of onion mixture. Roll up carefully, beginning at narrow end; tie string around middle and ends of each roll.
Melt 2 tablespoons butter in Dutch oven. Brown veal rolls in butter oven medium heat. Add carrots, onions, wine, bouillon and ½ cup water. Cover and bake in 325' oven until meat is tender, about 1 hour. Remove veal rolls and vegetables from Dutch oven. Remove the strings; cut each roll in half. Keep warm while preparing gravy. Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to boiling, stirring constantly. Boil and stir until gravy thickens, 1 to 2 minutes. For each serving, place 2 halves of each roll cut side up in a nest of mashed potatoes. Serve gravy in veal rolls.