Cut a pocket as large as possible in the veal breast, above the bones.
Rub the meat inside and out with salt and pepper. For the filling, mix the egg with the bun, minced meat, shallots and pistachios.
Season to taste with salt and pepper. Stuff the mixture into the meat pocket and press the cooked eggs into it one after the other. Plug the opening, wrap crosswise with kitchen twine and tie tightly. Put the roast in a roasting pan, brush with oil, pour a little hot water and let it roast open in a preheated oven at 200 degrees for about 1 1/2. Then increase the temperature to 250 degrees and brown for about 15 minutes. Let the roast rest for 10 min. before slicing. Serve with croquettes and mixed vegetables.
