| 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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