Yield: 6 Servings
|2 pounds||Veal scallops, sliced 1/4"|
|Thick, pounded thin|
|Freshly ground pepper|
|Fresh sage, dried sage or|
|½ pounds||Thin slices of prosciutto|
|1 cup||Marsala or dry white wine|
|½ cup||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 ¼ 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 ½ cup marsala and ¼ 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini