Veau en croûte (roast veal in a pastry crust)
1 veal roast
3 Tbsp oil
1/2 tsp paprika
1 or 2 puff pastry sheets, depending on the size of the roast
1 egg yolk
In a large frying pan, heat oil with paprika. Sauté the veal roast in this mixture on medium heat until golden brown on each side.
Remove roast from the pan, and remove excess oil with a paper towel.
Roll out pastry sheet on a working space with a rolling pin, until sheet is big enough to completely wrap the veal roast.
Wrap roast with pastry sheet. With a piece of rolled aluminum foil, dig a hole into the pastry sheet (like a chimney).
Place roast in a roasting pan, and brush pastry sheet with egg yolk.
Place in cold oven, setting the temperature at 425 degrees F. Leave 15 minutes at 425 degrees F, and then lower the heat at 350 degrees F for 45 minutes.
Slice on the table, for more effect.
Serve with your favorite side dish.