Name: Schwalbennester (Barvarian Veal)
Ingredients: 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

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	German	German, Meats, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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