* 6 thin Veal escalopes, pounded
* 6 Eggs, hard Boiled, peeled and left whole
* Seasoning
* Lard or Oil
* 1 Onion, sliced
* Warm water or Stock
* 2 Carrots, sliced
* 1 Bay leaf
* Flour

===Method===
* Wrap each Egg in a slice of Veal, season and tie firmly with kitchen string or butcher's string.
* Melt the Fat in a pan and Brown the Veal rolls on all sides.
* Add the Onion and Brown slightly.
* Add sufficient water or Stock to cover the rolls.
* Add the Carrot and Bay leaf and Simmer gently for 35-40 minutes until the Veal is cooked.
* Transfer the rolls to a hot serving dish and remove the string.
* Strain the Sauce into a pan and blend a little Flour with some of the liquid.
* Return the Flour mixture to the Sauce, bring to the Boil and pour over the Veal rolls.

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