---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Schwalbennester (Barvarian Veal)
  Categories: German, Beef, Veal
       Yield: 4 servings
  
       1 lb Veal; Cut In 4 Thin Slices          2 tb Vegetable Oil
     1/2 ts Salt                                1 ea Onion; Medium, Diced
     1/8 ts Sugar                             3/4 c  Beef Bouillon; Heated
     1/2 ts Pepper; White                       1 tb Tomato Paste
       1 tb Mustard; Dijon Style                2 tb Unbleached Flour
       4 ea Bacon; Slices                     1/4 c  Red Wine
       4 ea Eggs; Large, Hard Cooked       
  
   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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