Ingredients:
500g veal, cut in 4 thin slices
1/8 tsp sugar
1 tbsp mustard, Dijon style
4 large eggs, hard boiled
1 onion, medium, diced
1 tbsp tomato paste
60ml red wine
1/2 tsp salt
1/2 tsp pepper, white
4 bacon slices
2 tbsp vegetable oil
180ml beef bouillon, heated
2 tbsp unbleached flour
Method:
Pat the veal dry on paper towels then roll in a mixture of salt, sugar, white pepper, and mustard, ensuring it's coated as well as possible. Place a bacon slice on top of each piece of veal then place an unsliced egg on top of the bacon. Roll each slice of veal up (like a Swiss [jelly] roll) and tie together with string. Heat oil in a frying pan and brown the veal rolls well on all sides. Add the onion and fry for 3 minutes. Add the hot bouillon; cover and simmer gently 25 for 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 and stir to incorporate. Thoroughly mix flour and red wine to remove all lumps. Add to the sauce and cook until the 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 puréed potatoes.
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