Title: Bavarian 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    Bacon; Slices
      4    Eggs; Large, Hard Cooked
      2 tb Vegetable Oil
      1    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.