MAKING

1. In a heavy pan and melt 1 oz. of butter over a moderate heat.

2. Allow the foam to subside.

3. Add the livers.Cook them, for 4 to 5 minutes, turning frequently, until they stiffen and are lightly browned.

4. Cut them into 1/4-inch cubes. In a large bowl place the cubes.

5. In the same pan, saute the prosciutto and onions for about 2 minutes.

6. Add more butter if necessary. With a rubber spatula, scrape off the sauteed mixture into the bowl of livers.

7. Add parsley, sage, salt and a few grindings of pepper.

8. Gently stir the mixture together. Taste to check the seasoning.

9. On the bottom third of each escalope of veal, place about 2 tablespoons of chicken-liver mixture.

10. Roll up the escalopes.

11. Tie both ends of escalopes with soft string.

12. Dip the rolls in flour.

13. Shake off the excess flour from escalopes.

14. In a large, heavy pan, melt 1 oz. of butter with the oil.Allow the foam to subside.

15. Add the veal rolls, 4 or 5 at a time.

16. Cook veal over moderate heat.Turn them frequently, until they are golden brown on all sides.

17. When they are done, transfer them to a plate.

18. Discard almost all the fat, leaving a thin film on the bottom.

19. Pour wine and 1/4 pint of chicken stock in it.

20. Boil briskly for 1 to 2 minutes, scraping in any browned fragments clinging to the pan.

21. Return the veal to the pan.

22. Reduce the heat, cover and simmer, basting once or twice with the pan juices, for about 15 minutes, until the veal is tender when pierced with the tip of a sharp knife.

23. Take a heated serving dish and transfer veal in it.

FINALIZING

24. Pour the rest of the stock into the pan and boil briskly, until the liquid has reduced to about 1/4 pint and thickened slightly.

25. Pour the sauce over the veal rolls.

SERVING

26. Serve Involtini All cacciatore immediately.