|Veal leg round steak||1 Pound|
|Ham slices||4 (Thin Slices)|
|Hard cooked eggs||4|
|All purpose flour||2 Tablespoon|
|Beef bouillon granules||1 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion||2 Tablespoon|
|Bouquet garni||1 Tablespoon|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Madeira wine/Sherry||1⁄4 Cup (4 tbs)|
Cut veal into 4 portions; pound between waxed paper to 1/4-inch thickness.
On each place slice of ham and hard-cooked egg.
Roll up; secure with string.
Coat rolls with flour.
In skillet melt butter or margarine.
Cook rolls in melted butter till lightly browned on all sides.
Combine bouillon granules and 3/4 cup water: add to skillet along with mushrooms, green onion, and Bouquet Garni.
Bring to boiling; reduce heat.
Cover; simmer 25 minutes or till rolls are tender, turning once.
Remove Bouquet Garni.
Stir in Creme Fraiche and wine.
Heat through but do not boil.