Alsatian Veal Rolls
|Thin veal scallops||4|
|Thin ham slices||4|
|Mushrooms||6 Ounce, chopped and lightly southed in butter or margarine|
|White wine||1 Tablespoon (Adjust Quantity As Needed)|
Pound the scallops very thin and lay a slice of ham on each slice of veal.
Saute the mushrooms until the moisture has all evaporated and then spread them over the ham.
Roll up the meat and fasten with skewers or twine.
Heat the butter in a heavy skillet and brown the veal on all sides.
Salt and pepper lightly, add a little wine, cover, and simmer over very low heat about 1 hour, adding a little wine from time to time as needed.