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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 300 grams veal escalopes 2 slices prosciutto ham Fresh sage leaves Flour for dusting Salt White wine Butter Instructions: Place veal escalopes on a board. Place a sage leaf in the centre of each, cover with a slice of prosciutto ham, and secure together with a toothpick. Dust with seasoned flour, which you will have on a piece of paper or a plate. Melt the butter in a pan, add the escalopes and cook on both sides. Pour in some white wine, allow to evaporate. Serve hot. Comments: The name means ‘jump in the mouth’. because these veal escalopes are so good they won’t stay on your plate one minute longer than ne |
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