Paupiettes De Veau (Braised Veal Birds)

1 lb Veal round,arm,blade steak
1/8 ts Ground pepper
1/4 c Finely chopped onion
4 Thin slices cooked ham
2 tb Butter or margarine
8 Small white onions
1/2 ts Instant beef bouillon
2 ts Cornstarch
4 Serving mashed potatoes
1/2 ts Salt
1 tb Butter or margarine
1/4 c Snipped parsley
4 Hard-cooked eggs
6 Medium carrots,cut/strips
1/2 c Dry white wine
1/2 c Water
1 tb Water

Cut bone and fat from steak; cut steak into 4 pieces. Pound steak into 1/4 inch thick. Sprinkle one side of steak with salt and pepper. Melt 1 tablespoon butter. Cook and stir onion and parsley in butter over medium heat until onion is tender, 4 to 5 minutes. Spread equal amount of onion mixture over each piece of steak. Place a slice of ham and an egg on top of onion mixture. Roll up carefully, beginning at narrow end; tie string around middle and ends of each roll. Melt 2 tablespoons butter in Dutch oven. Brown veal rolls in butter oven medium heat. Add carrots, onions, wine, bouillon and 1/2 cup water. Cover and bake in 325' oven until meat is tender, about 1 hour. Remove veal rolls and vegetables from Dutch oven. Remove the strings; cut each roll in half. Keep warm while preparing gravy. Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to boiling, stirring constantly. Boil and stir until gravy thickens, 1 to 2 minutes. For each serving, place 2 halves of each roll cut side up in a nest of mashed potatoes. Serve gravy in veal rolls.

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