Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      slices        leg of veal -- pounded thin
   2      tablespoons   chopped parsley
   2      tablespoons   finely chopped scallions
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   4                    bacon strips -- cut in two pieces
   2      tablespoons   butter
   1      tablespoon    chopped onions
   2      tablespoons   chopped celery
   3      sprigs        parsley
     1/4  cup           consommé

Preparation:

Combine chopped parsley, scallion, salt, and pepper. Sprinkle each slice of meat with parsley mixture. Lay a piece of bacon over mixture. Roll slice of meat and tie with a string. Heat butter in large, heavy skillet. Add onions, celery, and parsley. Cook over low flame for 5 minutes. Arrange rolled meat on bottom of pan. Cook uncovered for 10 minutes, turning two or three times so that meat rolls are whitened on all sides. Do not allow meat to brown. Cover. Simmer for 1 hour, turning twice during the last half-hour of cooking. Discard strings. Remove meat to heated serving dish and keep warm. Add consommé to pan. Bring to boil and cook for 5 minutes. Pour over meat. Serve hot. Serve with rice. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin