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Remove excess fat from meat and place it in a horizontal surface. Cover with plastic wrap and flatten meat with a meat pounder up to 1 ½ inch (2 cm) thickness. Season with salt and pepper, transfer meat to a pan and pour milk over meat and marinate for 2 hours in the refrigerator. Remove from the refrigerator, dry meat and repeat seasoning.
Extend meat on a horizontal surface and spread mustard on top. Chill for 30 minutes.
Meanwhile cook onion and carrot in boiling salted water until crisp tender. Reserve. Blanch spinach leaves, drain and reserve.
Cook, shell eggs and cut in slices. Combine onions, carrot and red pepper.
Spread over meat. Place egg slices and spinach on top. Roll meat with stuffing to form a cylinder. Tie with a string.Place roulade in a deep pan and pour bouillon and wine over it.
Bake in preheated oven 350°F (180°C) for 1 ½ hour or until meat is tender. Remove from oven and cool. Cut in slices.
Serve with a green salad.Yields approximately 15 thin slices
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