Burgundy.....here's the recipe as promised. I used to prepare this for Pastore's Restaurant in New Orleans when I was assistant chef there!! Enjoy!

3 1/2 pound boned breast of veal (save the bones)

Dressing:

2 tabsp. butter
1/2 cup chopped onions
1/2 cup chopped white mushrooms
1 box frozen spinach, cooked, drained and chopped (1 lb fresh spinach can be used)
2 cups seasoned bread crumbs
1 egg, beaten

salt and lemon-pepper to taste
1 large carrot, quartered
1 medium onion, quartered
1 teasp. dried Rosemary
1/4 teasp. dried thyme
2 tabsp. olive oil
1/2 cup dry white wine
water

2 tabsp. flour
1/2 teasp. granulated garlic
1 bay leaf
Few drops Kitchen Boquet

Melt Butter. Saute the chopped onions and mushrooms. Add spinach, bread crumbs, egg and a litle salt. Mix well. Remove from heat. Cool completely. Spread cooled dressing over the veal breast; starting at the shorter end of the meat, roll and tie securely with cotton string. Arrange the quartered carrot and onion in a roasting pan. Place the meat on top. Arrange the reserved veal bones around the meat. Drizzle meat with a little olive oil. Sprinkle with Rosemary and thyme and season also with lemon-pepper and salt. Add wine and 1 cup water to the pan. Roast at 300* for 40 min. per pound...Approx. 2 hours. Transfer the roast to a heated platter. Discard vegetables and bones. Strain pan drippings. Skim excess fat. Add flour, garlic, bay leaf, and Kitchen Bouquet. Cook about 10 minutes until thickened and smooth. (Add more water as necessary)

Remove string from roll and slice in 1 1/2" slices. Pass the gravy!!