Schwalbennester (Barvarian Veal)
Submitted by alecks
Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to “swallow’s nests."
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsSchwalbennester, or “swallow’s nests," is a classic Bavarian dish that looks impressive but comes together with straightforward technique.
Thin veal slices get rubbed with mustard, wrapped around bacon strips and whole hard-boiled eggs, then braised in a rich red wine and tomato sauce.
Slice them open to reveal the beautiful egg center.
Chef Tips
- Pound veal slices thin and even for easy rolling
- Tie rolls securely with kitchen string; remove before serving
- Use room-temperature eggs to prevent cracking during cooking
- Serve over creamy mashed potatoes to catch every drop of sauce
Ingredients
Directions
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; sauté 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 puréed potatoes.
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