Advertisement
4
Easy
Published 1963
Flatten veal into thin pieces about 4 by 5 inches; place 1 sage leaf (or pinch of rubbed sage) on each slice, and add freshly-ground black pepper to taste (no salt, the prosciutto will flavour meat). Cover each slice of veal with prosciutto cut to the same size; make each into a small roll and secure with a toothpick. Cook these little rolls in melted butter until they are golden