2 lbs. Italian style veal cutlets
1/2 tsp. crumbled dried rosemary
6 hard boiled eggs, sieved
1 tbsp. minced onion
1/4 c. minced fresh pineapple
1/4 tsp. ground cinnamon
1/4 c. dry bread crumbs
1/4 c. plain yogurt
1/2 c. butter
1 c. rick beef bouillon
1 c. canned tomatoes

Pound meat until very thin. Sprinkle meat with rosemary and let stand for 2 hours. Mix eggs with onion, pineapple, cinnamon, crumbs, and enough yogurt to make thick mixture. Pour some of the filling on each cutlet. Roll up the meat and skewer with toothpicks or fasten with a string. Brown veal in butter on both sides. Add the bouillon and tomatoes. Cover this and bake in preheated oven (300 degrees) for 2 hours. Thicken liquid, if desired. 4 to 6 servings.