Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Veal scallops, sliced 1/4"
-thick, pounded thin
-Salt Freshly ground
-pepper
-Fresh sage, dried sage or
-ground sage
1/2 lb Thin slices of prosciutto,
-Flour
4 tb Butter
1 c Marsala or dry white wine
1/2 c Hot beef bouillon

Trim the veal scallops so that they are approximately all the same
size. (Save trimmings for sauces.) Sprinkle a little salt and pepper
on each slice of meat. Place 2 or more leaves of fresh or dried sage
on each veal slice, or sprinkle about a scant 1/4 teaspoon ground
sage on each. Cut prosciutto to the same size as veal slices. Top
each veal slice with a prosciutto slice. Roll up and secure with
toothpicks or tie with kitchen thread. Coat each veal roll lightly
with flour, shaking off excess flour. Divide butter between 2 large
frying pans; heat it without browning. Over medium heat, cook veal
rolls about 5 minutes, or until golden brown on all sides. Reduce
heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each
frying pan. Cover frying pans and cook for 5 to 10 minutes longer;
cooking time depends on the size and thickness of the rolls. Shake
the pans frequently to prevent sticking. If necessary, add a little
more beef bouillon; there should be 1 to 2 tablespoons sauce for
each veal bird. Transfer the cooked veal birds to a heated serving
dish and spoon the sauce over them. Serve immediately and very hot
with a tossed green salad. 6 servings.
Submitted By CAROLE CRONAN On 08-04-95

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