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1
Put each slice of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues.
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2
Set aside.
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3
Heat one teaspoon of the butter in a saucepan and add one-half of the onion and one-half teaspoon garlic, and cook, stirring, until the mixture is wilted.
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4
Spoon and scrape the mixture into a mixing bowl, and add the sausage meat, parsley, egg, salt and pepper.
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5
Blend well.
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6
Lay out the pieces of veal in one layer on a flat surface.
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7
Sprinkle with salt and pepper.
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8
Spoon an equal portion of the filling on each slice.
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9
Wrap the meat around the filling, folding and tucking in the ends in envelope fashion.
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10
Tie each bundle neatly in two places with string.
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11
Sprinkle with salt and pepper.
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12
Dredge the bundles all over in flour and shake off excess.
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13
Select a heavy skillet large enough to hold the rolls, without crowding, in one layer.
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14
Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles.
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15
Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes.
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16
Transfer the bundles to a warm platter.
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17
Add the shallots, remaining one-half cup of onion, the remaining teaspoon of garlic, bay leaf, thyme, carrots and celery.
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18
Cook, stirring, about two minutes.
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19
Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet.
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20
Add the tomatoes and cook, stirring occasionally, about five minutes.
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21
Return the veal rolls to the skillet and turn to coat them with sauce.
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22
Cover closely and let simmer for 30 minutes.
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23
Remove the strings and serve.
