Rollatine with Ham
|Thin veal escallops||8|
|Thin ham slices||8|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|All-purpose flour||1 Cup (16 tbs)|
|White wine||1⁄3 Cup (5.33 tbs)|
On each escallop place a piece of ham and pound thoroughly to press the two together.
Top the ham with a leaf of sage and roll the escallop up firmly.
Tie it with string or fasten with toothpicks.
In a large skillet heat butter and oil.
Dust the rolls with flour and brown them in the hot butter and oil, rolling them around to be sure they are evenly colored.
Season with a little salt (the amount depends on the saltiness of the ham) and pepper, and add white wine.
Cover the skillet and cook gently for 8 to 10 minutes, turning the rolls once or twice during the cooking.
In the center of a -hot platter, place a mound of cooked noodles dressed with butter and cheese, and arrange the rolls around the noodles.
Makes 4 servings.