Swallows' Nests (Schwalbennester)

Veal slices should be pounded thin and cut so they are about 3" wide by 4" long. Sprinkle one side of each slice with salt and pepper and on this side lay a slice of bacon. Place one hard-cooked egg on each slice and roll meat, jelly-roll fashion, around egg. Tie with string or fasten with toothpicks.

Heat butter in a pan and brown veal rolls lightly on all sides, turning gently with a wooden spoon or spatula. When brown, add water, cover and simmer slowly but steadily 3/4 to 1 hour, or until veal is tender. Add more water if needed during cooking. Remove veal to a platter.

Mix flour into sour cream and stir into gravy. Heat thoroughly, check seasoning, and flavor to taste with capers and/or anchovies and a little lemon juice or white wine. Cut veal rolls in half to serve; pour gravy over them or serve on the side in a heated sauceboat.