Name: Veal Saltimbocca
Ingredients: 10 sm Veal cutlets; 4 tb Flour; 4 tb Butter; melted; Mozzarella cheese; grated; Sage; 10 sl Prosciutto; 1 1/2 c Chicken broth; 1/2 c White wine; 1 1/2 tb Flour; Parsley; chopped

Light entertainment, easy familiarity and jocularity are not compatible with a realization of the seriousness of the condition of the souls of all men by nature, the fact that they are lost and in danger of eternal perdition, and their consequent need of salvation. Not only that, such methods cannot bring out the Truth; and our business is to preach the Truth. These methods may affect people psychologically and in other respects, and they may lead to “decisions”; but our object is not merely to get decisions, it is to bring people to a knowledge of the Truth.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	4	Servings

INGREDIENTS

10	sm	Veal cutlets
4	tb	Flour
4	tb	Butter; melted
		Mozzarella cheese; grated
		Sage
10	sl	Prosciutto
1 1/2	c	Chicken broth
1/2	c	White wine
1 1/2	tb	Flour
		Parsley; chopped

INSTRUCTIONS

Dust cutlets with flour and brown on both sides in butter. Remove from pan
and top with cheese. Sprinkle with sage. Place proscuitto over cheese (it
will probably adhere to cheese, if not, secure with toothpicks). Return
meat to pan. Mix chicken broth, wine and flour until smooth and pour over
meat. Cover and simmer for 10 minutes. Sprinkle with parsley. Serve with
noodles. Yield: 4 to 5 servings.
ELLEN GOLDEN (MRS. LEX)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”