*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Veal scallops, sliced 1/4
                         Thick, pounded thin
                         Freshly ground pepper
                         Fresh sage, dried sage or
                         Ground sage
      1/2   lb           Thin slices of prosciutto
    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.
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