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1
Trim the veal scallops so that they are approximately all the same size.
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2
Sprinkle a little salt and pepper on each slice of meat.
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3
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.
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4
Cut prosciutto to the same size as veal slices.
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5
Top each veal slice with a prosciutto slice.
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6
Roll up and secure with toothpicks or tie with kitchen thread.
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7
Coat each veal roll lightly with flour, shaking off excess flour.
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8
Divide butter between 2 large frying pans; heat it without browning.
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9
Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.
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10
Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan.
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11
Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.
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12
Shake the pans frequently to prevent sticking.
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13
If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
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14
Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.
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15
Serve immediately and very hot with a tossed green salad.
