Saltimbocca Alla Genovese
Trim the veal scallops so that they are approximately all the same size.
Sprinkle a little salt and pepper on each slice of meat.
Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant ¼ teaspoon ground sage on each.
Cut prosciutto to the same size as veal slices.
Top each veal slice with a prosciutto slice.
Roll up and secure with toothpicks or tie with kitchen thread.
Coat each veal roll lightly with flour, shaking off excess flour.
Divide butter between 2 large frying pans; heat it without browning.
Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.
Reduce heat and add ½ cup marsala and ¼ cup beef bouillon to each frying pan.
Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.
Shake the pans frequently to prevent sticking.
If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.
Serve immediately and very hot with a tossed green salad.