Name: Saltimbocca Alla Genovese
Ingredients: 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

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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